| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
White vinegar |
| 1 |
ts |
Pickling spice |
| 1 |
|
Garlic clove — peel and |
|
|
Bruise |
| 1 |
|
Fresh bay leaves |
| 6 |
|
Hard-boiled eggs — peeled |
|
|
Juice from pickled beets — |
|
|
* optional |
INSTRUCTIONS
* Use about 2 tablespoons of the juice from pickled beets if desired; gives
a pink color and adds a pleasant taste.
Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add
garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture;
cover and cool to room temperature. Refrigerate 7-10 days before serving,
longer for stronger flavor.
Recipe By : Jo Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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