Mike's Garlic Peppercorn Pickled Eggs

• 18 large Older Eggs 7 - 10 days old - they're much easier to peel
• 2 32 oz Bottles White Distilled Vinegar
• 2 can 15 oz Small Whole Beets juices included
• 1/4 cup Whole Black Peppercorns
• 20 clove Fresh Garlic peeled - smashed whole
• 1 tsp Salt optional but this will help keep your shells from cracking
• 1 Extra Large Jar with tight fitting lid
• 1 large Chefs Knife

1. Here's about all you'll need.
2. Place 18 large room temperature, older eggs and salt in water.
3. Place on stove with lid on.
4. Turn heat on high.
5. Bring water to a heavy boil then, shut off heat.
6. Leave lid on pot.
7. Allow eggs to sit in hot water with lid on for 15 to 16 minutes for larger eggs.
8. Then, pull pot from stove and rinse eggs immediately in cold water to stop the cooking process.
9. Let cool then peel.
10. Note: If any eggs float - discard them - they're bad.
11. Place all vinegar and beets with juice in your large container.
12. Add 20 large peeled and smashed garlic cloves and your peppercorns to the container.
13. Peel eggs, rinse, pat them dry and add to vinegar mixture in container.
14. Place container in fridge.
15. Let set for 2 days for best results.
16. Know that they get even better days from there.
17. The pictures posted below are of eggs that have marinated for only 24 hours.
18. By day two, the eggs will be a deep purple and the color inside will have almost reached the yolks.
19. Day #2 in vinegar mixture.
20. Enjoy!

eggs, vinegar, garlic, salt, knife

Taken from cookpad.com/us/recipes/347375-mikes-garlic-peppercorn-pickled-eggs (may not work)