Quick, Slick Pickled Eggs
Monday, April 9, 2007 at 11:30AM
rebecca in recipes
eggs2.jpg
  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 Registered Commenterrebecca
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.
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