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CATEGORY CUISINE TAG YIELD
Eggs Pickles 15 Servings

INGREDIENTS

15 -(up to)
18 Hard-cooked eggs
3 c White vinegar
1 c Water
1 ts Salt
Pickling spices; if desired

INSTRUCTIONS

Carefully shell eggs. Bring vinegar, water, salt, and spices (if desired)
to boiling point. Place eggs in hot sterilized jars and cover with boiling
liquid. Seal immediately.  To pickle eggs with beet vinegar, drain liquid
from jars of pickled beets and use this instead of vinegar and water in
recipe. Yield: about 2 quarts.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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