Pickled Eggs(Must Be Made 2 To 3 Days Before Serving)
- 2 Tbsp. brown sugar
- 1 tsp. salt
- 5 to 6 peppercorns
- 2 to 3 whole cloves
- 1/4 tsp. whole dill seed
- 1/4 tsp. whole celery seed
- 1 bay leaf
- 1 small piece whole ginger
- 1 c. cider vinegar
- 1 c. pickled beets, finely chopped
- 1 1/2 c. pickled beet juice
- 1/2 onion, chopped
- 12 hard-cooked eggs, shelled
- Mix together sugar, salt, spices, vinegar, beets, beet juice and onion in skillet.
- Cook over moderate heat until mixture boils, then reduce heat and simmer, uncovered, 3 to 4 minutes. Remove from heat and let stand until warm.
- Pack eggs into wide-mouthed jar.
- Pour warm mixture over eggs, gently pushing eggs into liquid.
- Store tightly covered in refrigerator 2 to 3 days before using.
- Will keep 2 to 3 weeks in refrigerator.
- Use in salads or whole.
brown sugar, salt, peppercorns, cloves, dill, celery, bay leaf, ginger, cider vinegar, pickled beets, beet juice, onion, eggs
Taken from www.cookbooks.com/Recipe-Details.aspx?id=911467 (may not work)