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Full Online Book HomeLearning KitchenEggs - Pickled - Pickled Eggs By Katie
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Eggs - Pickled -  Pickled Eggs By Katie Post by :tareed59 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2533

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Eggs - Pickled - Pickled Eggs By Katie

16 eggs
2 Tbsp. each whole allspice, whole peppercorns, ground ginger and sugar
4 c. white vinegar


Cook eggs in simmering water for 15 minutes. Cool, peel and pack into hot sterilized jars. Simmer remaining ingredients for 5 minutes and pour over eggs. Cap and store in fridge. Do not store at room temperature. Use within one month.
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Eggs - Pickled -  Pickled Eggs By Mai Eggs - Pickled - Pickled Eggs By Mai

Eggs - Pickled -  Pickled Eggs By Mai
Pickled eggs, while a favorite bar snack, in this country and others, also make a great way to use up leftover Easter Eggs. You can really use any color peppercorns, but using white gives the eggs a better appearance. The small amount of turmeric give the eggs a wonderful golden color. 12 hard boiled eggs, peeled 1 T kosher salt 1 1/2 C cider vinegar 1/2 C water 1 1/2 tsp. sugar 1 tsp. white peppercorns, crushed 1/2 tsp. crushed allspice 1/2 tsp. ground turmeric 1/4 tsp. celery seeds 2 shallots, thinly sliced Take a fork and gently pierce
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Eggs - Pickled Eggs Eggs - Pickled Eggs

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1 dozen boiled eggs 1 1/2 cups white vinegar 1/2 cup water 1/2 cup sugar 6 whole cloves 1 bay leaf salt to taste Combine all ingredients, except eggs, in a saucepan. Heat mixture to a boil, then let simmer for 5 minutes. Pour over eggs. Refrigerate for several days.
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