Pickled eggs

We used to buy pickling spice, boil it up in vinegar and let it cool before pouring it over the eggs in jars.... and then just leave them to absorb the flavour for a couple of weeks. I have done them with just the vinegar but you have to leave them longer and they're not as good. Hope you all enjoy them

Hope you enjoyed yourself and Congratulations on your 50th anniversary!!! I don't have the recipe from the paper but I do have one that the legion printed dated back to the 70's and it reads: 1 doz. eggs, 1 Tablespoon salt, 2 cups white vinegar
1 cup cold water, 1 Tablespoon mixed whole spices tied in cheesecloth bag.

Put unshelled eggs and salt in cold water. Bring to a boil. Shut off heat and let stand for 8 minutes. Drain. Place in cold water and let cold water run while peeling. Let eggs stand till COLD. Mix remaining ingredients. Let boil then COOL. Put in jar when COLD Leave at least 24 hours before eating.

Hope you find a recipe that closely matches what you had. Good Luck.

My hubby from the south (Louisiana) and he takes the eggs and covers them with vineager and then adds a packet of crab boil and some cayanne pepper and lets it set for a few days, that is what he calls pickled eggs. My mother used to boil the eggs then add a couple cans of beets and their juice and make pickled eggs, the eggs turned red in the jar and was pretty looking. They were so good. You could google for the recipe online and could probably find a recipe that you would like.

Pickled eggs are good,I remember my mom making them and we ate them.Happy 50th anniversary as well:) good luck to you and your future, for a good recipe. Look on Google for pickled eggs, there are different ways you can do it.

hi leykon, my dear friend, first of all i would llike to wish you a very happy 50th anniversary. i am writing down a recipe for the pickled egs . this was given to me by my teacher, in our cooking class. this recipe will need--
12 hard boioled eggs
4 cups of malt vinegar
1 cup finelyy chopped chilli pepper
10 black peppercorns
10 whole cloves
3 cinnamon sticks
2 tsp of all spice
now you have to peel the hard boiled eggs . allow them to cool and then place them in a large clean jar . heat the vinegar and the spices in a saucepan until the liquid begins to boil. reduce the heat and simmer it for ten minutes.
remove fromthe heat and allow it to cool to about room temperature. strain the liquid and pour it over the eggs covering them completely.
seal the jar completely and store it in a cool and dark place for about two weeks before consuming and then enjoy eating.