Bring vinegar and water to boil in saucepan. Cool. Add remaining ingredients, cover and refrigerate 24 to 36 hours. Keeps up to 3 weeks refrigerated. Makes 1 dozen eggs. Any kind of hot pepper sauce can be used, depending on taste. Additional eggs can be added to brine. Posted to bbq-digest by
PICKLED EGGS III Yield: 1 Servings 1 3/4 c Apple cider vinegar 1/3 c White wine optional 1 c Water 2 tb Sugar 1/2 tb Salt 1/8 ts Allspice 8 Peppercorns 3 Whole cloves 3 Cloves of garlic 1 Bay leaf 10 Eggs bring all ingredients except eggs to a boil. Simmer 3 minutes. Add hard boiled eggs, peeled.