| 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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