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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