MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Pickled Eggs
  Categories: Eggs, Pickell
       Yield: 1 recipe
  
       3 c  White Vinegar
   1 1/2 c  Water
   1 1/2 t  Salt
       1 t  Whole cloves
       1 t  Whole black peppers
       2 T  Sliced ginger root  OR
     1/2 t  Celery seed
  
   Put the spices into a small cotton bag or a bag made from several
   thicknesses of cheese cloth.  Put the bag into the vinegar with salt
   and water and boil 10 minutes.  Remove spice bag and let solution
   cool. Hard-cook a dozen eggs, dash into cold water to cool rapidly
   and remove shells.  Pack eggs into half-gallon, quart or pint seal
   jars.  The eggs may be kept for several weeks at room temperature but
   cool storage is recommended.  Let stand in pickling solution at least
   two days before using.
   (NOTE:  If preferred, spices may be onitted or a little sugar or
   garlic added.)
   
   Pickled eggs may be used liced as a garnish, in salads, as a relish,
   served whole or cut in half to eat out of hand.  Tint if desired by
   adding food colour to pickling mixture.
   
   Kathleen Pickell                        96MAY11
   pickell@cyberspc.mb.ca
  
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