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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pickled Eggs Recipe

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This recipe for Pickled Eggs, by , is from Bolle Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

David Bolle


8 eggs
2 c. white vinegar
2 T. sugar
1 t. salt
8 black peppercorns
10 cloves
1 T minced garlic
1 sliced onion

Hard boil eggs, cool and peel.
Layer in jar: onion slice, eggs, bay leaf. (also can add pickle juice and jalapenos if desired).

Combine rest of ingredients, and bring to a boil.
Pour warm juice over eggs.
Cover and let stand for 2 days before using.
Yes; you can or cannot refrigerate.

Personal Notes:
Personal Notes:
Great at a party with beer.
Guaranteed to make your upper and lower cheeks pucker, depending how many you eat..
Available at Bolle's French Creek Inn in down town Francis Creek, WI




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