From: utzoo!decvax!harpo!duke!hes Newsgroups: net.cooks Title: pickled eggs Article-I.D.: duke.2279 Posted: Wed Jun 30 17:00:50 1982 Received: Thu Jul 1 06:19:38 1982 Pickled Eggs --henry schaffer Good snack with beer or white wine. The most difficult part of the preparation is shelling the eggs! 1 1/2 cups white vinegar 1/2 cup water 1 pinch sugar (up to 2 tablespoons--to taste) 1 teaspoon salt 2 small bay leaves 1 teaspoon mixed whole pickling spice 1 clove garlic-optional for spicier taste note: this is one of the little pieces forming a bulb 1 small or medium onion, sliced and and separated into rings 1 doz hard cooked eggs small or med size --shelled Combine all ingredients except eggs in medium saucepan. Simmer over low heat, uncovered, until onion is tender-- about 10 minutes. Put eggs in jar with tight fitting lid (plastic is fine and not corroded by vinegar)-- pour spiced vinegar mixture over the eggs. Cover and refrigerate at least several hours (preferably overnight) to blend flavors. Keeps in refrigerator at least two weeks. To cook eggs: put in single layer in saucepan - cover with water at least 1 inch above eggs. Cover and quickly bring to a boil - immediately remove from heat. Let eggs stay covered for 15 minutes (about 17 for large size.) Run cold water over eggs until cooled.