"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pickled Eggs Recipe

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This recipe for Pickled Eggs, by , is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 large eggs
1 cups water
1 cups white vinegar
1 Tbsp Pickling spice
1 clove garlic, crushed
1 bay leaf

Directions:
Directions:
Place eggs in medium saucepan and cover with cold water. Bring water to a boil and immediately remove from the heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from the hot water, cool and peel. In a medium saucepan over medium heat, mix together vinegar, water and pickling spice. Bring to boil and mix in the garlic and bay leaf. Remove from heat.
Transfer the eggs to sterile containers and fill the containers with hot vinegar mixture, seal and refrigerate 8-10 days before serving.

Personal Notes:
Personal Notes:
Todd Linsmeyer, Wisconsin Service Center

 

 

 

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