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We hope you got insight from reading it, now let’s go back to mike's garlic peppercorn pickled eggs recipe. To cook mike's garlic peppercorn pickled eggs you need 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Mike's Garlic Peppercorn Pickled Eggs:
- Get ● For The Garlic Peppercorn Pickled Eggs
- Use 18 LG Older Eggs [7+ days old - they're much easier to peel]
- Prepare 2 (32 oz) Bottles White Distilled Vinegar
- Provide 2 Cans (15 oz) Small Whole Beets [juices included]
- Get 1/4 cup Whole Black Peppercorns
- You need 20 clove Fresh Garlic [peeled - smashed whole]
- Prepare ● For The Kitchen Items
- Prepare 1 Extra Large Jar [with tight fitting lid]
- You need 1 large Chefs Knife
Instructions to make Mike's Garlic Peppercorn Pickled Eggs:
- Here's about all you'll need.
- 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.
- Place all vinegar and beets with juice in your large container.
- Add 20 large peeled and smashed garlic cloves and your peppercorns to the container.
- Peel eggs, rinse, pat them dry and add to vinegar mixture in container.
- 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.
- Day #2 in vinegar mixture. Enjoy!
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