Mike's Garlic Peppercorn Pickled Eggs

Name: Mike's Garlic Peppercorn Pickled Eggs
Total time: 1800 s
Yield: 9 servings
Cuisine: American
Ingredients: 18 LG Older Eggs [7+ days old - they're much easier to peel]; 2 (32 oz) Bottles White Distilled Vinegar; 2 Cans (15 oz) Small Whole Beets [juices included]; 1/4 cup Whole Black Peppercorns; 20 clove Fresh Garlic [peeled - smashed whole]; 1 Extra Large Jar [with tight fitting lid]; 1 large Chefs Knife

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I love the tangy cinch these bad boys leave in your mouth and your jaw! These are best at day two [and beyond] when the color has reached the yolks and the eggs are the same color as the beets. These eggs will also last a month easily - without spoiling in the fridge.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

9 servings

● For The Garlic Peppercorn Pickled Eggs
18LG Older Eggs [7+ days old - they're much easier to peel]
2 (32 oz)Bottles White Distilled Vinegar
2 Cans (15 oz)Small Whole Beets [juices included]
1/4 cupWhole Black Peppercorns
20 cloveFresh Garlic [peeled - smashed whole]
● For The Kitchen Items
1Extra Large Jar [with tight fitting lid]
1large Chefs Knife

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Steps

30 mins

1

Here's about all you'll need.
2

Place 18 large room temperature, older eggs and salt in water. Place on stove with lid on. Turn heat on high. Bring water to a heavy boil then, shut off heat. Leave lid on pot. Allow eggs to sit in hot water with lid on for 15 to 16 minutes for larger eggs. Then, pull pot from stove and rinse eggs immediately in cold water to stop the cooking process. Let cool then peel. Note: If any eggs float - discard them - they're bad.
3

Place all vinegar and beets with juice in your large container.
4

Add 20 large peeled and smashed garlic cloves and your peppercorns to the container.
5

Peel eggs, rinse, pat them dry and add to vinegar mixture in container.
6

Place container in fridge. Let set for 2 days for best results. Know that they get even better days from there. The pictures posted below are of eggs that have marinated for only 24 hours. By day two, the eggs will be a deep purple and the color inside will have almost reached the yolks.
7

Day #2 in vinegar mixture. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on June 07, 2014 02:19

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!