| 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.
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”