Pickled Eggs

Audrey Simpson, D.H.S.

  • 3 dozen boiled eggs
  • 2 pint white sugar
  • 3 bay leaves
  • 10 whole cloves
  • 2 Tbsp salt
  • Juice from pickled beets

Bring to boil the spices, salt, and liquids. Simmer 10 minutes.

Pack eggs in large container. Cover with liquid. Refrigerate at lease 24 hours.

Will keep indefinitely in refrigerator.





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