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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 43

Print this Recipe    Pickled Eggs 43

Pickled Eggs

12-16 hard boiled eggs, shells removed
2 c. white vinegar
2 TBS. sugar
1 tsp. salt
1 TBS. mixed pickling spices
1-3 med. onions (rings)
1 whole clove garlic

Arrange whole eggs and onion rings in alternating layers in a large
glass jar with tight fitting lid. A whole clove of garlic may be
dropped into the jar. Vinegar is measured into saucepan; add salt,
sugar and pickling spices, mixture is simmered 10 minutes after
reaching boiling point. Hot pickling mixture is poured into jar
to completely cover egg and onion rings. Seal jar. Allow eggs to
set for 2 days before eating. Refrigerate. Jan

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