INGREDIENTS
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2 dozen hardboiled eggs (peeled)
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2 generous handfuls of fresh dill weed
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4 garlic cloves (sliced)
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1/2 lb fresh horseradish root (peeled and sliced)
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2 cups white vinegar
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1 cup water
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1 Tbsp pickling salt
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1 Tbsp whole peppercorns
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1 tsp mustard seed