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Josie's Pickled Eggs Recipe

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This recipe for Josie's Pickled Eggs, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Winn Garrett
Added: Friday, February 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs (1-2 weeks old)
4 tsp. pickling spice
1 qt. red wine vinegar
1/2 tsp. oregano
2 jars of pickled beets

Directions:
Directions:
Hard boil eggs. Bring pan of water with eggs to a rolling boil, then turn heat down so water remains barely boiling. 20 minutes for electric stove, 15 minutes for gas stove. Immerse cooked eggs in cold water, fill pan with ice for easier peeling. Tap eggs on counter to crack shell, roll gently between palms of your hand, then peel.
Bring beets and spices to a boil, then remove beets. Pour hot liquid over the peeled hard boiled eggs in large, clear jar, and leave until fully pickled.
Keeps 3-4 weeks in refrigerator.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Lynn is the daughter-in-law of Josie Hubbard Winn.
Josie was a loving, generous woman and fantastic cook.

 

 

 

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