It's just that I hate throwing away the juice left over from pickles. I thought this might be a way to salvage it.
These are rather small eggs (the kind that come sold 3 dozen at once) and seven fit in these medium sized jars.
In Denver hard boiled eggs do not peel well at all, so these eggs are steamed in the pressure pot for ten minutes and the shells come flying right off.
It is the juice from Bread and Butter pickles. I'm imagining that juice from dill pickles would be dreadful as the dill pickles themselves, and juice from sweet pickles would be fine while sweeter than than these. It's an experiment, okay?