I Make Pickled Eggs

Fresh eggs from step daughter B's chickens. Some of the eggs in the photo have a bluish tinge, that is from the light and the iPhone camera. They are actually all of a brown hue.

Pickled eggs ready for the fridge. Can't wait to try them in a few days.

I made some pickled eggs this morning before going off to do guitar lessons. My step daughter B, The Pharmacist, got some chickens earlier this year and they have recently begun laying eggs. So I got a couple dozen from her, nice and fresh. I boiled the eggs for 11 minutes. Shelled them and placed them in jars, packing them alternately with sliced onions and slices of a large Jalapeno pepper. The brine is 1 & 1/2 cups of water, 3 cups of vinegar, 4 teaspoons of salt, 3 teaspoons of dried Dill, 3 teaspoons of whole Mustard seed, about 6 garlic cloves cut in half, 1 tablespoon of crushed red pepper, all placed in a pot and boiled for a few minutes. I then ladled it into the two jars of eggs. I will let them stay in the refrigerator for 3 days before I try them. A week or so will probably make them even better.