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Method of preparation:
Boil 20 eggs in water with a teaspoon of salt for 12 minutes. This will give you hard-boiled eggs that will keep better.
In the meantime, grate two carrots and a peeled beetroot in a coarse grater. Also cut the peeled garlic cloves into slices. These vegetables will give color and flavor to the eggs, but also vitamins and minerals.
Peel the eggs and let them cool a little.
Sterilize the jars in the oven at 100 ° C for 30 minutes. Choose large, clean jars that can hold more eggs and vegetables. We have 700 ml of dough.
Place peppercorns and garlic at the bottom of each jar (to taste). Then fill them with eggs and garnish with carrots, beets or leave them plain. Add a teaspoon of salt and 2 tablespoons of 9% vinegar to each jar, then fill them with hot water.
Close the jars tightly with lids and place them in a saucepan covered with a tea towel. Pour hot water over them so that it reaches the level of the “hangers” of the jars. Put the pot on the stove and sterilize the cans for 15 minutes from the moment the water boils.
Carefully remove the jars from the pan and let them cool completely. Store in a cool, dark place until ready to use. Eggs prepared this way can last up to 6 months!
We wish you a good appetite with your loved ones!
