Well, as you may know, it takes a good couple of weeks for the brine to get right down into the eggs and work their magic.  I'd timed the making of the eggs to coincide with the Canadian Thanksgiving gathering of our family as I knew that my niece Katie would be all over these!

Well, we did our Thanksgiving brunch yesterday with a 12 lb turkey smoked on the Weber Smokey Mountain, some hash brown casserole, boccoccini on fresh roma tomatoes with a balsamic reduction, some potato-bacon soup and then the pickled eggs.

Someone (whose name rhymes with Pig Log) tried to make fun of my off-coloured pickling brine, but the proof is in the smile, I always say.  18 pickled eggs and 6 hrs later, I took an empty jar home.  Glad that I didn't have to ride home with Katie...........