Post by Darlene on Jan 12, 2019 16:57:11 GMT -5
2 cups white vinegar
1 cup water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground dry mustard
2 tablespoons pickling spices
1 dozen hard boiled eggs, peeled, placed in large, clean jar.
In large saucepan combine vinegar, water, salt, pepper, dry mustard, and pickling spices. Bring to a boil, reduce heat and simmer for 5 minutes.
Pour brine over the eggs. Let cool for a few minutes. Place lid on jar and refrigerate for 3 to 4 days before eating.
1 cup water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground dry mustard
2 tablespoons pickling spices
1 dozen hard boiled eggs, peeled, placed in large, clean jar.
In large saucepan combine vinegar, water, salt, pepper, dry mustard, and pickling spices. Bring to a boil, reduce heat and simmer for 5 minutes.
Pour brine over the eggs. Let cool for a few minutes. Place lid on jar and refrigerate for 3 to 4 days before eating.