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Pickled Eggs

Submitted by: Nancy on 03/21/2003
6456 views
2.65 avg rating
361 votes
 
 
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Ingredients

12 hard boiled eggs, peeled
1 Tablespoon of kosher salt
1 1/2 Cups of cider vinegar
1/2 Cup of water
2 packets of Splenda

1 teaspoon of white pepper
1/2 teaspoon of crushed allspice
1/2 teaspoon of ground tumeric
1/4 teaspoon of celery seed
2 shallots thinly sliced

Directions

Take a fork and gently pierce each egg through the white to the yolk about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar.Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes.Pour liquid over eggs in jar, tightly cap jar and refrigerate.

Additional Information

It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks.

Servings

Makes 12 Pickled eggs

Time to prepare

about 40 minutes

Difficulty

Easy
 

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