Store them, if they last that long....
I know pickled eggs are so old school, yes, something my mum or grandma would have made.....
But, if you love dill pickles, you'll love this recipe. These eggs taste just like burger pickles.
A part and parcel of living in our home, is becoming more self sufficient. Working the land and reading the benefits on doing so.
Part of this is raising animals, we have just about every animal out. We look after them and they look after us.
In saying this, we always have an excess of amazing fresh freerange organic chicken eggs. More times then not, we have so many we are always looking for recipes to use up the excess or store them for future consumption, hence, the following recipe.
Place all ingredients except eggs, garlic, and dill in a saucepan. (Except the eggs, garlic and dill )
Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a spriga few sprigs of dill. Repeat until the jar is full.
Pour the liquid over the eggs and seal the jar.
*I put my finished jars in the fridge after they have cooled down a little, enough it won't crack the class at temperature change but still fairly warm. This helps the jars get a good suction and seal well
Eat after a minimum of 3-4 days, I leave mine for a minimum of 1 week