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    Zippy Pickled Eggs
    3 dozen hard-boiled eggs (peeled)
    1 quart Heinz Distilled White Vinegar
    1 onion (sliced)
    1 tablespoon mustard seed
    1 tablespoon dill seed
    1 tablespoon red pepper seed
    1 tablespoon black pepper or peppercorns
    6 cloves of fresh garlic
    1 jar (16 oz.) jalapeno peppers with juice
    1 jar (16 oz.) habanero peppers with juice
    10 dashes Tabasco sauce
    Place all the ingredients except the hard-boiled eggs in a covered pot and
    boil for 15 minutes. Place the hard-boiled eggs in a glass jar and cover
    them with hot pickling mixture until the eggs are completely covered. If
    there is not enough vinegar, you may add some hot water to the vinegar
    solution. Marinate the eggs in this solution, in the refrigerator, for 7
    days before serving. The longer they marinate, the more robust the flavor!


    Pickled Eggs from Kerr
    1 dozen eggs, cooked hard and peeled
    2 cup vinegar
    1/4 cup sugar
    1 1/2 Tbsp mixed pickling spices (purchase as a blend)
    1 tsp salt
    2 whole bay leaves for garnish in the jar
    pinch of peppercorns, for garnish in the jar
    2-3 whole red chile pepper for garnish in the jar.
    Hard cook 1 dozen eggs. Peel carefully. Put eggs and whole spices, chiles,
    and bay leaves (for decoration) in a scalded quart (4 cups) jar with a tight
    fitting lid.
    Bring vinegar, salt, sugar and spices to a simmer in a non-reactive saucepan
    and pour over the eggs. Seal and refrigerate. They will be ready to eat in 3
    days and will keep for two months in the refrigerator.


    4 tbl. Yellow mustard
    2/3 c. sugar
    1/8 tsp. salt
    3/4 c. white vinegar
    3/4 c. water
    2 drops yellow food coloring
    hard-boil 7 eggs and peel them
    mix all ingredients in a saucepan.
    Bring just to the boil. Remove from heat
    Drop eggs in a quart mason jar. Pour heated mixture
    Into jar.
    refrigerate and let stand 72 hours.

    Rev. A- spicy mustard eggs
    Sub. Spicy brown for yellow mustard
    Add 10 turns fresh ground black pepper

    Rev. B- Garlic eggs
    Sub cider for white vinegar
    Add 2 tbl. Minced garlic



    Arrange eggs in 1-quart jar with tight-fitting lid.
    In medium saucepan, stir together all remaining ingredients. Bring to
    boiling. Reduce heat and gently simmer 5 minutes.
    Pour hot mixture over eggs. Cover tightly. Store in cool place OR cool at
    room temperature 1 hour. Refrigerate to blend flavors, at least several
    days or up to several weeks. After opening, refrigerate and use within 1


    8 large eggs
    4 tablesp. soy sauce
    2 teasp. sugar
    1 1/2 teasp. salt
    2 teasp. liquid smoke
    1 cup white vinegar
    Boil eggs for five minutes. Cool completely and shell. Pierce each egg
    once with a sharp knife.
    Heat vinegar with soy sauce, sugar, and salt.
    Place the eight shelled eggs in a quart jar and pour the warm liquid over
    them. When the liquid has cooled, place jar in refrigerator and let stand overnight.
    Next day add 2 teasp. liquid smoke and let stand at least 2 days before
    serving. To serve, cut each egg in half. Serve cold.
    Yields: 16 pieces
    The 5 minutes of boiling time is counted the time the water is boiling to
    the time the flame is turned off. Be sure to start eggs in cold water. Eggs should be
    brought to room temperature before boiling.
    The eggs are pierced so that the flavor of the liquid and liquid smoke
    will be fully absorbed. Liquid smoke is sold in most food stores.



    12 eggs
    1 large onion, sliced into rings
    2 cups white wine vinegar
    2 cups water
    1/2 cup white sugar
    1 teaspoon salt
    1 tablespoon pickling spice, wrapped in cheesecloth

    Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
    Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
    Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
    Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.



    3 C. beet juice or cooking water from fresh beets
    1 C. red wine vinegar
    8 whole black peppercorns
    4 whole allspice
    4 whole cloves
    1 bay leaf
    6 hard cooked eggs, peeled

    Heat beet juice, vinegar, peppercorns, allspice, cloves and bay leaf to boiling; pour
    over eggs. Cover and refrigerate at least 24 hours.


    Pickled Eggs

    1 cup white vinegar
    1 cup cold water
    1 tsp. salt
    1 tsp. dry mustard
    1/4 tsp. hot pepper flakes

    Mix above ingredients; Pour into gallon jug; Fill with hard boiled eggs


    British pub pickled eggs

    12 hard-boiled eggs
    4 cups of malt vinegar
    1 finely chopped chilli pepper
    10 black peppercorns
    10 whole cloves
    3 cinnamon sticks
    2 tsp of allspice

    Peel the hard-boiled eggs, allow them to cool and then place
    them in a large clean jar.
    Heat the vinegar and the spices in a saucepan until the liquid
    begins to boil. Reduce the heat and simmer for 10 minutes.
    Remove from the heat and allow to cool to about room
    Strain the liquid and pour over the eggs covering them
    Seal the jar tightly with the lid and store in a cool and dark
    place for a minimum of two weeks before consuming.



    3 Dozen Hard Boiled Eggs
    1 Large Onion
    1 Large Bottle (12 oz.) Hot Sauce (Franks, Louisiana, etc)
    1 Small Bottle (5 oz.) Tabasco
    Various Hot Peppers – Sliced *
    White Vinegar

    Boil and peel eggs. While eggs are boiling, pour Tabasco and Hot sauce into container large enough to hold eggs, onion and peppers. Cut onion and hot peppers into slices. Add eggs, and cover with vinegar. Let eggs soak a minimum of 1 week for best results. The longer they soak the hotter they get.

    I usually make 2 batches throughout the football season, one at the beginning and one when they run out. I have had them soaking for a whole season before, but the egg loses its texture over time

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