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Peppered Pickle Eggs Recipe

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This recipe for Peppered Pickle Eggs, by , is from The Carol Leclair Family 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!

Contributor:  
Contributor:  
Ken Leclair

Category:
Category:

Ingredients:  
Ingredients:  
12 ea Large hard-boiled eggs, shelled
1 ea Yellow Pepper, seeded & cut in strips
1 ea Red Pepper, seeded & cut in strips
1 ea Green Pepper, seeded & cut in strips
1 ea Large Onion, cut in rings

BRINE
2 cups white vinegar
1 cup water
cup granulated sugar
8-10 whole cloves, tied in double layer of cheesecloth

Directions:
Directions:
.Arrange eggs a few at a time in quart jars.
Place coloured peppers and onions around them, mixing the colours as you fill jar.

BRINE:
In saucepan, bring all 5 ingredients to a boil over medium high heat, stirring often. Boil 5 minutes. Discard spice bag. Pour over egg mixture.Brine must completely cover.
Cover and store in refridgerator 4 days or more before eating.
Keeps in refridgerator at least 6 months.
Makes 2 quarts

 

 

 

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