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Sweet Pickle Eggs Recipe

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This recipe for Sweet 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!

Ken Leclair


12 ea Large hard-boiled eggs, shelled
1 ea Large Onion, cut in rings

2 cups white vinegar
2 cup water
cup granulated sugar
1 tsp table salt
1 tbsp Mixed pickling spice, tied in double layer of cheesecloth

Cover eggs with water in large saucepan. Cover and bring to boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell.
Layer whole eggs and onion rings in quart jars to within 1 inch of top.

In saucepan, combine vinegar, water, sugar & salt. Stir over medium heat until sugar dissolves. Bring to a boil. Remove from heat.
Add pickling spice. Swish bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jars to within inch of top. Cover tightly
Let stand 1 to 2 weeks in refrigerator before serving. Serve chilled. Use small eggs for more servings.
Makes 2 quarts




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