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Pickled Eggs
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Zippy Pickled Eggs are a treat (or considered a horror by some)! This is the BEST recipe for them I've ever tried.

S. Chokel

Serves/Makes:1 Dozen

  • 2 cups (475 ml) cider vinegar
  • 1 cup (225 ml) water
  • 2 tbsp (30 ml) sugar
  • 1 tsp (5 ml) pickling spice
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) celery seed
  • 1 dozen hard cooked eggs, (shelled)
  • 1 clove of garlic
  • 1 lb (.5 kg). can of beets
  • In a medium saucepan, mix together the vinegar, water, sugar, pickling spices, salt and celery seed.
  • Bring to a boil and simmer; let cool.
  • Once the pickling solution has cooled, add the beets and stir until well blended.
  • Place the eggs comfortably in a wide mouth large jar or well sealing pitcher.
  • Pour pickling solution over the eggs and add 1 garlic clove.
  • Let sit in the refridgerator for at least 2-3 days before serving.
Sliced pickled eggs is a pretty additon to any relish tray, or pop them for snacks! I learned and like to have them with kippers or other smoked fish, and salads, I think it is an old country thing.

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