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Best Pickled Eggs in All of Canada

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Directions:

  1. Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
  2. In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
  3. Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
  4. Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.
  5. Servings: 12 eggs
    Source:
    Submitted by: Recipe Group Member
    Date:

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