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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 02

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GARLIC PICKLED EGGS

24 eggs, hard boiled and peeled
1 T dried tarragon or 4 sprigs fresh
24 cloves garlic, slivered
1 1/2 quarts cider vinegar
1 teaspoon mustard seed
2 bay leaves
1 teaspoon cardamon seed
2 teaspoons black peppercorns
2 teaspoons salt
1 1/2 tablespoons sugar

Pack the eggs in jars and divide tarragon and garlic evenly among
them. Combine remaining ingredients in a pot and bring to a boil.
Simmer gently 15 min. Strain hot vinegar over the eggs. Seal and
process 10 minutes.

Makes 24 eggs (ca. 3 qts.)

This recipe uses 3 times as much garlic as the original called for,
but I've used more. It's hard to overdo the garlic in this one.
It also works well with quail eggs, if you can stand peeling all
those little things. The eggs end up a soft beige on the outside,
white and yellow inside.

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