Pickled Peppered Eggs Recipe #12958
Excellent Pickled Egg recipe from the cook book "Company's Coming Preserves"
by Bergy
4 days | 20 min prep
SERVES 12 , 2 quarts
- 12 hard-boiled eggs, , shelled
- 1 yellow pepper, seeded and cut in strips
- 1 red pepper, seeded and cut in strips
- 1 green pepper, seeded and cut in strips
- 1 large onion, cut in rings
Brine
- 2 cups white vinegar
- 1 cup water
- 1/4 cup sugar
- 8-10 whole cloves, tied in a double layer of cheesecloth
- 1 teaspoon salt
- Arrange the eggs in a 2 quart jar.
- As you arrange them also place the different colored peppers and onion so there is a nice eye appealing arrangement Bring the brine ingredients to a boil over medium heat stirring often Boil 5 minutes, discard the clove bag.
- pour over the eggs.
- THE EGGS MUST BE COMPLETELT COVERED.
- Store in the fridge, wait at least 4 days before eating.
- Will keep for up to 6 months.
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5 stars