LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 17
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Pickled Eggs 17
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PICKLED EGGS
1 dozen eggs
3 cups white vinegar
1 cup water
1/2 cup sugar
1 medium onion, sliced
1 tsp salt
garlic
1 tbsp mustard seed
2 pepper corns
2 dried chilies
1 stick cinnamon
(The last 4 ingredients are tied in a cheesecloth bag)
Place eggs in a pot of cold water, with salt. Bring to boil and
boil 10 minutes. Remove from heat. Drain off water and run cold
water over the eggs until they are thoroughly cooled. Remove shells.
In saucepan bring vinegar, water, sugar and salt along with spices
(tied in bag) to boil. Boil for 3 minutes. Then let cool. Pour over
eggs and put a layer of onion and garlic between eggs. Let stand
for 10 days before using.
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