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Pickled Eggs - Try Them

After Easter, you will always find a jar of pickled eggs on Liza’s kitchen counter.  Some people say “Ewwwww!” but these are really a delicious treat.  Eat them whole, slice them up in a salad or give them a little mash and serve on toast.

PICKLED EGGS
4 c. white vinegar
1/2 c. sugar
2 tbsp. pickling spices
2 tsp. salt
2 bay leaves
2 doz. eggs (hard boiled)
In medium saucepan over high heat, heat vinegar, sugar, pickling spices, salt, bay leaves to boiling. Place eggs in 2 quart jar, add vinegar mixture. Put in refrigerator covered overnight.

 

 

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