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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 16

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PICKLED EGGS

2 tablespoons sugar
1 teaspoon salt
1 teaspoon mixed spices
2 cups cider vinegar
1/4 cup sliced onions
Sprig of dill
Caraway seeds, a few
Garlic clove, 1 slice
1 whole clove
12-16 hard-cooked peeled eggs

Add sugar, salt and spices with other flavorings to vinegar and
simmer for 8 minutes. Strain and pour over eggs in a quart jar.
Cool and seal. Refrigerate.

Note: If vinegar is strong, it can be diluted slightly with water.
Also, when pouring hot liquid over eggs, place a table knife in
the jar to prevent breakage. Remove knife, cool to room temperature,
cover and refrigerate.

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