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Reviews Date product posted
0 Mon January 26, 2004
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Description:
Ingredients: 12 Eggs, hard boiled, peeled, cooled
2 cups White Vinegar
Dill (optional)
1 cup Cold Water
1 tsp. Mixed Whole Spices
How To Prepare: Mix together all ingredients (except eggs). Boil and then cool. Make sure eggs and vinegar are cold
before putting in jars. Leave 24 hours before eating.
I have also packed these using warm eggs and hot brine and my jars sealed. I still kept them refrigerated although I don’t know if that was required.


These are great to have on hand. I also like to dip mine in a little Frank’s Red Hot Sauce.


Effort (Easy, Average, Difficult): Easy
 



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