Guest guest Posted September 4, 2001 Report Share Posted September 4, 2001 * Exported from MasterCook Mac * Tangy Pickled Eggs Recipe By : Mr. Food's Simple Southern Favorites by Art Ginsburg Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 eggs 3 cups white vinegar 1 garlic clove -- cut in half 4 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon pepper Place the eggs in a large saucepan and add enough water to cover them. Bring to a boil over high heat. Remove from the heat, cover, and let sit or 20 minutes. Drain off the hot water and run cold water over the eggs. Let the eggs cool for 5 to 10 minutes, then drain and peel. Place in a large jar or bowl and set aside. In a large saucepan, combine the remaining ingredients and bring to a boil over high heat. Allow to cool sightly, then carefully pour the mixture over the eggs. Cover and chill overnight before serving. - - - - - - - - - - - - - - - - - - NOTES : Covered tightly, these should keep in the refrigerator for up to 1 month. ===== " In my heart, I think a woman has two choices: either she's a feminist or a masochist. " —Gloria Steinem Get email alerts & NEW webcam video instant messaging with Messenger http://im. Quote Link to comment Share on other sites More sharing options...
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