MMMMM--------------------PICKLING INGREDIENTS-------------------------
1/2 c Vinegar, white
1 c Water
1 t Sugar
3/4 t Salt
1/2 t Peppercorns
5 Whole cloves
1/2 Bay leaf
1 Chili pepper,dried
If desired, pricke large end of egg with a pin to prevent them from
cracking. Place eggs in a single layer in a large deep saucepan. Cover
with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover
saucepan and bring to a boil over high heat. Immediately remove pan
from heat to stop boiling.
Let eggs stand in water for 20 to 25 minutes.
Drain water and immediately run cold water over eggs for 2 minutes
(for easier peeling and to prevent a grey ring from forming around
the yolks).
In a small saucepan, combine remaining ingredients. Cover and bring
to a boil. Over low heat, simmer for 10 minutes. Strain liquid and
cool to room temperature. Place 6 peeled hard cooked eggs in a
screw-top jar. Cover with vinegar solution. Screw cover in place and
let stand in refrigerator for at least 2 days before using. Pickled
eggs will keep several months without refrigeration if the container
in unopened. Once opened, refrigerate and use within one month.
NOTE:
Keep a jar of hard cooked or pickeled eggs in the refrigerator for
instant snacks, devilled eggs, garnishes, meals on the run, sandwich
fillings, salad plates or quick supper recipes.
