Tuesday, August 12, 2014

RECIPE: Pickled Eggs

When you've got 15 laying hens, there are times there is an over-abundance of eggs. This recipe was a hit with the husband. They can be stored in a cool, dark place for up to 6 months.

INGREDIENTS:

12 Eggs, boiled/peeled
4 c. Vinegar
1 Small Onion, chopped
2 Cloves Garlic, whole
1/3 c. Sugar
1 Tbsp. Pickling Spices
1/2 tsp. Black Peppercorns
1 tsp. Dill Weed

Fill a sterile quart jar with eggs. Combine all other ingredients in a saucepan and boil for 5 minutes. Pour boiling brine over eggs, secure with a new canning lid, and process in a hot bath canner for 15 minutes. Makes 1 doz eggs.