"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pickled Eggs Recipe

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

Paul Lautermilch
Added: Friday, January 30, 2009


2 C white vinegar
2 tsp sugar
1 tsp salt
1 clove garlic
1 tsp pickling spice
1 sliced onion
2 tsp mustard seeds (whole)
12 eggs

Hard boil and peel eggs.
Place cooled eggs into a large jar.

Combine remaining ingredients in an enamel/stainless steel saucepan.
Heat to boiling point.
Reduce heat and simmer for 8 minutes.

Pour over eggs and wait at least 24 hours before eating (to give eggs time to pickle and absorb flavor).

Keep refrigerated until ready to eat.




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