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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 05

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Pickled Eggs

12 eggs
1 tb salt
2 c white vinegar
1 c cold water
1 tb mixed whole spices (in bag)

Put eggs and salt in cold water and bring to the boil. Shut off
heat; let stand for five minutes. Drain. Place eggs in cold water
and peel,(keep the water running while peeling the eggs). Let eggs
stand until cold. Mix together the remaining ingredients. Let boil
and then cool. Make sure eggs and vinegar are cold before putting
in jars. Leave 24 hours before eating pickled eggs.

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