Marc and I love pickles and pickled veggies. When we finished up a jar of kosher baby dill pickles we had all this nice pickle juice left over and we got an idea. We mixed it with some pickled vegetable medley juice left over from another jar.
Picked some green peppers and a hot pepper from the garden.
Cut them into long slices and boiled them for a few minutes just to soften them a bit.
Then we put the eggs into the jar added the hot pickle juice and the pickles.
We put them in the fridge for a week so that all the flavours could blend and love each other..*s*.. and voila. The peppers were now pickled and so nice and crispy. The eggs? They were just fine and slightly pickled. We wished we'd pickled more!