Pickled: Pickled Eggs by Katie

posted by Katie 05-18-103 12:22 PM

Pickled Eggs
From U of Georgia Extension:

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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