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Pickled Eggs!!!

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Quite a few recipes have floated around here. Figured I'd share mine.

18 eggs - I say 18 because this recipe fits in a half gallon container nicely.

1 can of beets - I like to use "whole small beets". Last summer I used 4 good sized fresh beets from dads garden boiled till slightly softened then sliced.

In a pot bring just to a boil the following...

2 cups water

2 cups white vinegar

1/2 cup sugar

1/4 tsp granulated garlic or a few cloves sliced up

2 tsp pickling spice

3 tsp salt

a few onion slices or one small onion sliced

Let the mixture cool a tad then combine with the cooked and peeled eggs plus the beets and juice - a half gallon container fits nicely. Refridgerate and wait 3-4 days, enjoy...

Egg cooking tip -after they come to a boil, clock em boiling for 11 min then directly into an ice bath. Try and crack each egg a tad when putting into the bath. Wait 15 min and they should peel good...


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