| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | servings | ||
INGREDIENTS
| 4 | c | Cider Vinegar |
| 1 | c | Water |
| 3 | Bay Leaves | |
| 1 | ts | Minced Garlic |
| 1/2 | ts | Pickling Spice |
| 2 | ts | Black Pepper |
| 1/2 | ts | Parsley Flakes |
| 1/2 | ts | Paprika |
| 1/4 | ts | Thyme |
| 1/4 | ts | Oregano |
| 1 | tb | Salt |
| 4 | tb | Hot Pepper Sauce |
| 1 | Dozen Hard Boiled Eggs; Peeled |
INSTRUCTIONS
Bring vinegar and water to boil in saucepan. Cool. Add remaining ingredients, cover and refrigerate 24 to 36 hours. Keeps up to 3 weeks refrigerated. Makes 1 dozen eggs. Any kind of hot pepper sauce can be used, depending on taste. Additional eggs can be added to brine. Posted to bbq-digest by "Ron Odum" <rodum@worldnetla.net> on Aug 23, 1999, converted by MM_Buster v2.0l.
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