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    Vermont Pickled Eggs


    Source of Recipe


    Macklinda

    List of Ingredients




    Vermont Pickled Eggs


    12 hard-cooked eggs, peeled
    1 cup each white vinegar and water
    1 tbsp sugar
    2 tsp pickling spices
    1 tsp salt

    Recipe




    Divide eggs between two 1 quart jars fitted with lids.

    In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt.

    Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.

    Strain liquid and pour half of hot vinegar mixture into each jar; cover with lid.

    Refrigerate at least 2 days before using. Pickled eggs will keep one month in the refrigerator.

    Makes 12 pickled eggs.

 

 

 


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