Quick, Slick Pickled Eggs

1. Buy a jar of dill pickles.  Eat all the pickles, but keep the juice in the jar.


2. Hard boil eggs.  Drop as many eggs as will fit into the jar of pickle juice and put the jar back in the fridge.
   
   
3. Wait at least three days before eating.  This step is undoubtedly the most difficult.
    

Update on Tuesday, April 10, 2007 at 8:32AM by rebecca

Kim of Hiraeth uses a jar of  beet pickle juice to make pickled eggs.  Those sound delicious to me—and pretty, too.  Unfortunately, I’m the only one in the family who likes beet pickles, so I don’t have empty jars of beet pickles around here.

Comments

[Kim from Hiraeth]

That's how I make pickled eggs, only I drop mine into a jar of pickled beets. I've never had a dill pickled egg, but I can assure you--I will!

[Leslie]

I've never had a pickled egg. Are they really good? Sounds gross.

I think the most different pickled anything I've ever had is ocra. Pickled ocra is tasty.

[rebecca]

Are they really good? Sounds gross.

I think pickled eggs are something you either love or hate. Everyone in this family loves them, but I know people who think they are the most disgusting thing on the planet.

[Carolyn]

Wow, what memories! My mom made pickled eggs with canned beet juice to which she added vinegar and spices. I thought they looked beautiful sliced on her salad, but that they tasted just vile!

I am so craving pickled eggs!

[Kim from Hiraeth]

My eggs are in the juice. Will they turn green?

[rebecca]

That was quick!

They turn iridescent yellow.