MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Foxfire's Old-Fashioned Pickled Eggs
 Categories: Eggs, Preserving, Snacks
      Yield: 3 dozen

     36 lg Eggs
      4 c  White vinegar
      4 tb Sugar
      1 c  Water
      2 tb Salt
      2    Chile peppers (opt)
      3 tb Pickling spice
      3 md White onions; sliced thin
           Cheesecloth & kitchen string

  Prepare the eggs as you would for hard cooked eggs,
  cooking for 10 minutes. You may have to cook the eggs in
  three batches, if you do not have a big enough pot. Cool
  and peel eggs. I would recommend using an egg cooker if
  you have one.

  In a large saucepan, combine the white vinegar, sugar,
  water, and salt. Bring to a boil and boil about 10
  minutes.

  Layer the eggs and sliced onion into a gallon glass or
  plastic container. Make sure you have a container large
  enough for all the eggs. The container also needs to
  have a screw on cover or rubber ringed lid in order to
  close properly.

  Place pickling spice in the center of a cheesecloth
  square and tie securely to make a bag.

  Add the spice bag to the jar.

  Add the optional chile peppers to the jar.

  Pour the boiling liquid over the top of the eggs into
  the jar. Fill to within 1" of the top of the jar. Do
  not overfill. Discard any remaining liquid.

  Screw lid on tightly and let stand for at least 4-5 days
  before eating.

  Pickled eggs are much better if you let them stand about
  2 weeks. They will keep for about a month or even
  longer.

  I would also not recommend eating the chili peppers and
  onion; just discard them.

  Author: Laura Warnke

  NOTES: If you are using a glass gallon jar with a metal
  lid, place a piece of wax paper on the jar before you
  screw the lid in place. That way it prevents any
  potential rust from the metal lid getting into the
  brine.

  RECIPE FROM: https://www.foxfire.org

  Uncle Dirty Dave's Archives

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