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"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 Recipe Box, 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:  
Mary Hefner

Category:
Category:

Ingredients:  
Ingredients:  
2 cans whole beets
1 tbsp. pickling spice
1 tsp. whole allspice
1 tsp salt
1 stick cinnamon
3 c. vinegar
2 c. sugar
1 c. beet juice drained from beets
(add water to beet juice to equal 1 cup)
12-15 hard boiled eggs (peeled)

Directions:
Directions:
Combine spices, salt, vinegar, and sugar. Bring to a boil, reduce heat and simmer 12 minutes. Remove cinnamon stick. Bring all to room temperature. Add juice mixture to the boiled eggs and refrigerate at least 2 days to pickle eggs. New eggs can be added until the vinegar begins to be weak.

Number Of Servings:
Number Of Servings:
1/2 gallon

 

 

 

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