Title: Pickled Eggs Without Beets
Categories: Preserve Egg Appetizer Pickle Vegetable
Yield: 12 Servings
| 12 | | Eggs |
| 1 | tb | Salt |
| 2 | c | White vinegar |
| 1 | c | Cold water |
| 1 | tb | Mixed whole spices (in bag) |
Put eggs and salt in cold water and bring to the boil. Shut off heat; let
stand for five minutes. Drain. Place eggs in cold water and peel,(keep the
water running while peeling the eggs). Let eggs stand until cold. Mix
together the remaining ingredients. Let boil and then cool. Make sure eggs
and vinegar are cold before putting in jars. Leave 24 hours before eating
pickled eggs. From: Sharon Stevens Date:
13 Dec 96 Home Cooking Ä