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Tangy Pickled Eggs

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* 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

 

 

 

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