Recipe - Pickled Eggs-Kathleen Pickell

3 cup White Vinegar
1 One half cup Water
1 One half teaspoon Salt
1 teaspoon Whole cloves
1 teaspoon Whole black peppers
2 tablespoon Sliced ginger root OR
One half teaspoon Celery seed

Put the spices into a small cotton bag or a bag made from several
thicknesses of cheese cloth. Put the bag into the vinegar with salt and
water and boil 10 minutes. Remove spice bag and let solution cool.
Hardcook a dozen eggs, dash into cold water to cool rapidly and remove
shells. Pack eggs into halfgallon, quart or pint seal jars. The eggs may
be kept for several weeks at room temperature but cool storage is
recommended. Let stand in pickling solution at least two days before using.
(NOTE: If preferred, spices may be onitted or a little sugar or garlic
added.) Pickled eggs may be used liced as a garnish, in salads, as a
relish, served whole or cut in half to eat out of hand. Tint if desired by
adding food colour to pickling mixture. Kathleen Pickell 96MAY11
pickell@cyberspc.mb.ca
Posted to MCRecipe Digest V1 #458 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Jan 30, 1997.