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Pickled Eggs, Hot Dogs or Vienna Sausage

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Rating: 3/5 3 stars
1 review

ready in: over 5 hrs
serves/makes:   12

recipe id: 903
cook method: stovetop

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12 eggs
2 cups vinegar
1/4 cup sugar
1 1/2 tablespoon mixed pickling spices (purchase as a blend)
1 teaspoon salt
2 whole bay leaves for garnish in the jar
1 pinch peppercorns, for garnish in the jar
3 whole red chile pepper for garnish in the jar


Hard cook eggs. Peel carefully. Put eggs and whole spices, chiles, and bay leaves (for decoration) in a scalded quart (4 cups) jar with a tight fitting lid.

Bring vinegar, salt, sugar and spices to a simmer in a non-reactive saucepan and pour over the eggs. Seal and refrigerate. They will be ready to eat in 3 days and will keep for two months in the refrigerator.

Recipe can also be used for hot dogs or Vienna sausage

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106 calories, 5 grams fat, 9 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
These were good. I think I prefer the beet kind better as they look more appealing. I'd like to try this with the vienna sausage though. Does anyone know how much sausage to use?