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Emily's Pickled Eggs

Reviewed: Jun. 2, 2009
I've made these a couple times now, and they are great. I do have to increase the brine to cover the eggs. I also add a couple garlic cloves, a red chili pepper, and mustard and dill seeds (approx 1t each). I also substitute part of the white vinegar for rice vinegar. I find this adds a touch of sweetness. I usually marinate for at least a week. *For the person who's eggs turned brown - maybe you used balsamic vinegar? It isn't the same as white vinegar.
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