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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pickled Eggs Recipe

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This recipe for Pickled Eggs is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large eggs
1 ½ cups water
1 ½ 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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