MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Pickled Eggs
Categories: Eggs, Pickell
Yield: 1 recipe
3 c White Vinegar
1 1/2 c Water
1 1/2 t Salt
1 t Whole cloves
1 t Whole black peppers
2 T Sliced ginger root OR
1/2 t Celery seed
Put the spices into a small cotton bag or a bag made from several
thicknesses of cheese cloth. Put the bag into the vinegar with salt
and water and boil 10 minutes. Remove spice bag and let solution
cool. Hard-cook a dozen eggs, dash into cold water to cool rapidly
and remove shells. Pack eggs into half-gallon, quart or pint seal
jars. The eggs may be kept for several weeks at room temperature but
cool storage is recommended. Let stand in pickling solution at least
two days before using.
(NOTE: If preferred, spices may be onitted or a little sugar or
garlic added.)
Pickled eggs may be used liced as a garnish, in salads, as a relish,
served whole or cut in half to eat out of hand. Tint if desired by
adding food colour to pickling mixture.
Kathleen Pickell 96MAY11
[email protected]
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