Pickled Eggs
Pickled Eggs recipe from the Purefoy Hotel Cook Book - Talladega Alabama 1941
Servings 6 servings
Ingredients
- 24 cloves
- 6 hard-cooked eggs
- 2 cups vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground mustard
Instructions
- Heat vinegar. While cooling, add remaining ingredients.
- Cool and pour over eggs.
- Cover and let stand two weeks.
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