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Recipes for Eggs - Week 4 June 2013

Jim's Recipe for Pickled Eggs

4 cups cider vinegar
1 cup water
3 bay leaves
1 tsp minced garlic
1/2 tsp pickling spice
2 tsp black pepper
1/2 tsp parsley flakes
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp dried oregano
1 tbs salt
4 tbs hot pepper sauce*
1 dozen hard boiled eggs, peeled

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 aded to brine.

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