Pickled Eggs

Place spices in the bottom of a clean quart jar:


1-2 Whole Allspice
1-2 Whole Clove
Mustard Seed
Black Pepper Corn
1-2 Bay Leaves
Ground Ginger
1-2 Dried Cayenne Pepper w/ stem and seeds
1 – Clove Garlic
1/4 Medium Onion cut into rings
1 Teaspoon Sea Salt

12 Steamed / Cooled / Peeled Eggs

2 Cups White Vinegar
1 Cup Water
Bring to a rolling boil remove from heat
Add 1 Tablespoon Sugar

Pour hot syrup over eggs and spices leaving a little head space.

Cap and store in fridge for one month…To let flavors meld.


I adapted this recipe – http://cubits.org/katskitchen/pages/289/


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