Recipe is really simple - basically what you see is what it is.

2 dozen eggs - Bring to boil - shut off - cover 15 minutes - then drain and put eggs in ICE WATER - they will peel well once completely chilled. NEVER put an egg in if the Yolk is exposed (makes it all cloudy - not so nice to look at)

The Jar I use is very big - but you can make smaller batches.

Use Raw Carrots, Sweet Red Peppers, Green Peppersand Various HOT Peppers for filler.

Add 4-5 peeled Garlic cloves

Before putting in eggs - Add couple shakes of Whole Peppercorns and Mustard seed. NEVER use powdered seasoning ( makes it cloudy).

I lay/stack the eggs and Veggies in the Jar dry - real pretty like -

I bring a mixture of 1/2 water and 1/2 White Vinegar to a Boil - Also I slice a couple really hot peppers with seeds in rings and boil them in the vinegar/water.

I pour the boiling vinegar/water/peppers into the jar until its full - and discard any remaining - and seal.

This is NOT a sterile recipe - like you do in a canner. You need to eat it in 3-4 weeks time and keep refridgerated if you can. I like to let it sit 2 weeks before opening if possible -

Enjoy - the raw veggies are a special treat - but the EGGS are the LUCK!

FH