"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pickled Eggs Recipe

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This recipe for Pickled Eggs, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 2078 -- Patti Poppe
Added: Friday, June 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. - cider vinegar
2 c. - water
2 T. - pickling salt
2 T. - dry mustard
2 dozen - eggs, hard-boiled & peeled
1 or 2 - sweet onions, sliced wide
4 or 5 - garlic cloves, sliced in half (optional)

Directions:
Directions:
Bring the first 4 ingredients to a boil. In a 2 qt. jar layer the eggs, onions, and garlic. Pour the hot vinegar mixture in jar. Allow to cool to room temp and then put lid on jar and refrigerate for 1 to 2 weeks before eating.

 

 

 

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