Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pickled Eggs #1

12 Eggs

1 tb Salt

2 c White Vinegar

1 c Cold Water

1 tb Mixed Whole Spices (In Bag)

Put eggs and salt in cold water and bring to the boil. Shut off heat; let satnd for five minutes. Drain. Place eggs in cold water and peel, (keep the water running while peeling the eggs). Let eggs stand until cold. Mix together the remaining ingredients. Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars. Leave 24 hours before eating pickled eggs.

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