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Pickled Eggs

 

This is a recipe originally sent by Karen Baumgarten, Tomah, that appears in the WEC News Readers’ Favorites cookbook (click here for ordering information).

2-dozen eggs
Sliced onions
Brine
4 cups white vinegar
1 cup water
3/4 cup sugar
2 tsp. salt
2 tsp. white pepper

Mix brine ingredients together in saucepan and bring to a boil. Boil for five minutes. Let cool thoroughly. Boil and peel 2-dozen eggs. Put eggs and sliced onions in a gallon jar. Pour cooled brine over eggs. Refrigerate. Ready in about a week.

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