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12 Eggs, hard boiled, peeled, cooled
2 cups White Vinegar
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.