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Pickled Eggs
Hard-cook and peel 24 to 36 eggs .
In a jar, put eggs, and red onion rings.
Boil:
3 cups vinegar (white, or cider)
3 T. pickling spice
1 tsp. garlic puree
1 T. sugar
2 T. salt
1/2 tsp celery salt
a bit of crushed red chili peppers
After mixture above has boiled for a few minutes, pour it over the
eggs. Put on lid and let sit at room temperature overnight.
Pour off liquid and re-boil it, and pour it again over the eggs.
Cool. Let sit out for another few hour. Then refrigerate for up
to 2 or 3 weeks.
(If you don't have pickling spice on hand, use your choice of
peppercorns, cloves, cinnamon, ginger, dry mustad, bay leaf, etc;
mixed together)
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Pickled Eggs 01