Pickled Eggs


syrakusos

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I got this from a guy from Canada. I changed his mother's recipe. In fact, each batch has been different.

The goal is to mix sour and sweet by covering hard boiled eggs with vinegar and spices. Being Canadian, his mother used glacial ascetic acid (plain white vinegar). I prefer apple cider vinegar. Offset the vinegar with cloves. She pushed cloves into each each - two or three ought to do. I have done that and also used powdered cloves, as well as cinnamon and nutmeg.

Put four or six eggs in a large glass jar, add spices and cover with vinegar. Although my friend insisted that they only get better with time, I found that after about five days, the eggs get rubbery -- and smaller, oddly enough. It takes at least one day for the concoction to work. In theory, you can leave them out at room temperature, but I always keep them in the refrigerator.

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