© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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1 dozen eggs, cooked hard and peeled
2 cup vinegar
¼ cup sugar
1 ½ tablespoon mixed pickling spices (purchase as a blend)
1 teaspoon salt
2 whole bay leaves for garnish in the jar
pinch of peppercorns, for garnish in the jar
2-3 whole red chillie pepper for garnish in the jar.
Hard cook 1 dozen eggs. Peel carefully. Put eggs and whole spices, chilis, and bay leaves (for decoration) in a scalded quart (4 cups) jar with a tight fitting lid. Bring vinegar, salt, sugar and spices to a simmer in a non-reactive saucepan and pour over the eggs. Seal and refrigerate. They will be ready to eat in 3 days and will keep for two months in the refrigerator.