Horseradish Pickled Eggs

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 generous handfuls Dill weed, fresh
  • 4 Garlic cloves

• Refrigerated

  • 24 Hardboiled eggs

• Condiments

  • 1/2 lb Horseradish, fresh root

• Baking & Spices

  • 1 tsp Mustard seed
  • 1 tbsp Peppercorns, whole
  • 1 tbsp Pickling salt

• Oils & Vinegars

  • 2 cups White vinegar

• Liquids

  • 1 cup Water

Found on puttingupwitherin.com

Ingredients

• 2 dozen hardboiled eggs (peeled)
• 2 generous handfuls of fresh dill weed
• 4 garlic cloves (sliced)
• 1/2 lb fresh horseradish root (peeled and sliced)
• 2 cups white vinegar
• 1 cup water
• 1 Tbsp pickling salt
• 1 Tbsp whole peppercorns
• 1 tsp mustard seed

Directions

• In a medium-size, non-ionized pot combine the garlic, salt, vinegar, and water. Bring mixture to a boil, then remove from heat.
• Pack your hardboiled eggs, fresh dill, horseradish, peppercorns, and mustard seed into 2 sterilized quart jars.
• Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
• Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (Im going to leave them for at least a month).
• Enjoy.