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Pickled Peppers + Eggs

Source of Recipe

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List of Ingredients

12 hard boiled eggs, shelled
1 yellow pepper, seeded and cut in strips
1 red pepper, seeded and cut in strips
1 green pepper, seeded and cut in strips
1 large onion, cut in rings
for the brine:
2 c. white vinegar
1 c. water
1/4 c. sugar
8 - 10 whole cloves, tied in a double layer of cheesecloth
1 tsp. salt


Recipe

Put eggs and peppers in a 2 quart jar.
Bring the brine ingredients to a boil over medium heat, stirring often.
Boil 5 minutes, discard clove bag. Let cool a bit and pour over the eggs/peppers.
The eggs need to be completely covered.
Place in refrigerator and wait at least 4 days before eating.
These Will keep for up to 6 months.
Makes 12 servings.