"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pickled Eggs Recipe

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This recipe for Pickled Eggs, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Polly Dupree Foster
Added: Friday, February 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen small eggs
1/2 cup water
1/2 cup white vinegar - 5% acidity
1/4 cup sugar
1 tbsp. mixed pickling spice
dash of salt,celery flakes,dry mustard & crushed red pepper flakes

Directions:
Directions:
Place eggs in pan & almost cover with cold water. Cover pan - heat to boiling - then simmer 15 to 20 minutes (do not let boil). Empty hot water and run cold water over eggs until cool enough to handle. Crack all eggs and leave in cold water while peeling. Place eggs in quart jar. Heat all the other ingredients to boiling - strain if desired and pour over eggs. Seal jar. Let set for 4 days in refrigerator. Keep in refrigerator after opening.

 

 

 

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