Preserving Meats: Pickled Eggs 37 by Recipe Cottage

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	Pickled Eggs 37

		Pickled Eggs 5 cups apple cider vinegar 4 cups sugar 1 tsp mustard seed 1/2 tsp turmeric 1/2 tsp powered onion, optional 1/2 tsp powered garlic, optional dash of Worcestershire sauce, optional hot pepper, optional cinnamon, optional cloves, optional Start hardboiling the eggs. In a separate pot, combine all the ingrediants for the broth and bring to a boil. Allow the broth to simmer. When the eggs are done, rinse each in very cold water as you peel them (the cold water allows you to handle the eggs and facilitates removing the shell) then place in hot, sterilized jars. Don't let the egg get too cool under the cold water. When the jar is full, immediately ladle in enough still boiling broth to fill the jar to 1/2 inch of the top. Seal and place the jar in a container of cool water to cool quickly. Store in a cool dry place. Jars that don't seal, use first. If you use a BWB, the eggs will shrink in size and get rubbery. Note: one dozen large eggs will fit in a wide mouth quart container, 6 eggs will fit in a pint.