Deluxe pickled eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cider Vinegar |
| 1 | cup | Water |
| 3 | Bay Leaves | |
| 1 | teaspoon | Minced Garlic |
| ½ | teaspoon | Pickling Spice |
| 2 | teaspoons | Black Pepper |
| ½ | teaspoon | Parsley Flakes |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Oregano |
| 1 | tablespoon | Salt |
| 4 | tablespoons | Hot Pepper Sauce |
| 1 | Dozen Hard Boiled Eggs; Peeled | |
Directions
Bring vinegar and water to boil in saucepan. Cool. Add remaining ingredients, cover and refrigerate 24 to 36 hours. Keeps up to 3 weeks refrigerated. Makes 1 dozen eggs. Any kind of hot pepper sauce can be used, depending on taste. Additional eggs can be added to brine.
Posted to bbq-digest by "Ron Odum" <rodum@...> on Aug 23, 1999, converted by MM_Buster v2.0l.
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