RECIPE SUBMITTED BY Teresa Smith
Pickled Eggs
Need 1 large jar with lid
12 lg. eggs 1 week old not fresh eggs
1 tsp plain salt
½ tsp red pepper flakes
1 tsp dried sliced garlic or 1 lg. fresh section garlic
½ tsp. dried dill weed
1 c. vinegar
2 bay leaves
Water enough to finish filling jar.
1 small can Penrose pickled sausages
1 tbs. vinegar add to water for boiling eggs + salt
Place eggs in a large pot covering with cold water adding vinegar and salt. Cook on med heat. When eggs come to a boil time 20 min. remove from heat and drain. Run cold water over eggs to let cool. To speed up the cooling process crack egg with a spoon. Place back into cold water until completely cooled. Peel eggs and place into the jar also with sausages and juice. Add all the other above ingredients’ to the jar. Place on your lid shake up good and let stand in fridge for 8 to 10 day’s. Enjoy
Optional Cold beer and crackers served on the side.
Optional you can use baking soda 1 tbs. to your water only and they will peel easy sliding right off boiled eggs when boiled 18 min on med heat then drain and let sit in cold water before peeling.
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