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Pickled Eggs
Found in every “Beer Joint” in the South, these are the real thing, spicy and sour!
24 eggs
6 cups Cider vinegar
2 tablespoon black peppercorns
1 tablespoon Whole allspice
1/2 tablespoon Mace
1/2 tablespoon Coriander seeds
1/2 tablespoon Cardamon seeds
1/2 tablespoon Cloves
10 Small hot red peppers
3 tablespoons Sugar
Cook eggs in simmering water for 15 minutes. Place eggs in cold
water, remove shells and pack into sterilized jars; in a kettle combine vinegar, spices and sugar. Bring to boil, reduce heat and simmer for 5 minutes. Pour hot liquid over hardboiled eggs. Place lid on jar and
store in refrigerator when cooled. Use within a month.
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