Jim's pickled eggs

Yield: 12 servings

Measure Ingredient
12 \N Hard-boiled eggs, shelled
4 cups Vinegar
1 teaspoon Ground mustard
1 teaspoon Pepper
4 \N Cloves, whole nails,[opt]
2 \N Or more dried chile peppers
1 teaspoon Salt
1 \N Bay leaf

Make a smooth paste of the mustard, salt and pepper with a little vinegar, and stir into 4 cups of boiling vinegar and cook, stirring for 1 min. Put eggs into a quart jar with the red peppers, bay leaf and optional cloves and pour the boiling vinegar over them. Cover and refrigerate for 2 weeks. Submitted By JIM WELLER On 03-16-95

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