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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 30

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PICKLED EGGS

medium-sized eggs
white wine vinegar to cover the eggs
10 garlic cloves
1 tbsp curcuma (turmeric) powder
1 tbsp green peppercorn
1 tbsp brown (aromatic) peppercorn
1 laurel leave

Boil your eggs hard and peel them. Boil the vinegar whith the spices
and put it hot over the eggs in a marmelade glass jar. Eggs are
ready to eat in a week You can keep the eggs for weeks out of the
fridge

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