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Pickled Pink Egg Appetizers

Ingredients
 

1 1/2 cup white vinegar
1 tsp pickling spice
1 garlic clove -- peel and
1 bruise
1 fresh bay leaves
6 hard-boiled eggs -- peeled
1 juice from pickled beets --
1 * optional




 
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Preparation
 
* Use about 2 tablespoons of the juice from pickled beets if desired;
gives a pink color and adds a pleasant taste.

Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add
garlic and bay leaf. Pack eggs into a screw top jar, add vinegar
mixture; cover and cool to room temperature. Refrigerate 7-10 days
before serving, longer for stronger flavor.

Recipe By : Jo Merrill

 

 
Servings: 6

 

 

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