Tuscan Pickled Eggs

Name: Tuscan Pickled Eggs
Ingredients: 1 12 teaspoons salt; 2 tablespoons water; 10 hard-boiled eggs; 9 garlic cloves (I like a lot of garlic); 1 tablespoon rosemary (preferably fresh and fresh ground); 1 tablespoon dill weed (preferably fresh and fresh ground); 2 cups white vinegar

7 ingredients

7 steps

Ingredients

1 12 teaspoons salt
2 tablespoons water
10 hard-boiled eggs
9 garlic cloves (I like a lot of garlic)
1 tablespoon rosemary (preferably fresh and fresh ground)
1 tablespoon dill weed (preferably fresh and fresh ground)
2 cups white vinegar

Directions

1

Boil eggs (usually around 15 minutes).
2

Mix the salt and water in a mason jar until salt dissolves.
3

Add ground rosemary and dill weed into mason jar.
4

Add garlic cloves (be sure to cut the garlic cloves in half).
5

Peel hard boiled eggs and place in mason jar (sliced onion is an additional option).
6

Fill to top with vinegar, and seal lid.
7

Place eggs in fridge for 2 weeks (occasional shake or rotate the mason jar).