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LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 44

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Pickled Eggs

3 dozen eggs
4 cups vinegar (do not use pickling vinegar)
2 1/2 cups water
2 tbs. allspice
2 tbs. peppercorns
2 tbs. coarse salt (table salt causes solution to be cloudy)
1/2 cup sugar
4 jalapeno peppers
1 medium white onion
3 cloves garlic

Prick large ends of eggs and place in cold water. Bring to a boil
and then let sit in the hot water for 15 minutes. Place eggs in
ice water and crack egg shells all over. Peel eggs from large ends
where the air sac is located.

Bring vinegar, water, sugar, salt, and spices to a boil and shut
off heat, cover pot. Cut onion and peppers into rings, peel garlic
and cut each clove into about 4 slices. Add eggs, onions, garlic
and peppers to one gallon glass jar, then pour vinegar solution
over eggs. Solution must cover all eggs. Put lid on jar, refrigerate
and let sit for at least one week prior to eating.

Note: For eggs to absorb heat of peppers they should ideally sit
for three months.

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