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.