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Pickling Easter eggs a great way to avoid spoiling leftovers

Pickling Easter eggs a great way to avoid spoiling leftovers

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Dear Lisa: Would we be able to make pickled eggs out of our boiled Easter eggs? Do you know the way to make pickled eggs like you see in diners and stores in big jars? Can they be made at home to be safe to eat? Thank you — Betty

Dear Betty: You certainly can make pickled eggs at home, and they will be safe to eat if you keep them refrigerated. You’ll need a tightly covered container for storing them.

Pickled eggs may be used whole, halved or sliced, or in sandwiches or salads.

Pickled Eggs

1 dozen eggs

1 ½ cups white vinegar

½ cup water

1 cup sugar

½ teaspoon salt

6 whole cloves

1 bay leaf

1 large onion, sliced

2 pods hot peppers

Place eggs in large pan, and cover with cold water. Bring to a boil, reduce heat and simmer 15 to 18 minutes. Drain and immediately run cold water over eggs in pan for several minutes. Peel eggs and place in a narrow deep jar with tight fitting lid.

In medium saucepan combine vinegar, water, sugar, salt, cloves and bay leaf. Bring to a boil; reduce heat and simmer for 5 minutes. Pour hot vinegar solution over eggs, making sure eggs are completely covered with the liquid. Place peppers and onion slices on top of the eggs and cover tightly.

Place in refrigerator and let stand several days to develop flavor.

Lisa Fritz, a longtime Bryan food and nutrition educator, answers readers’ questions about food, cooking and recipes. Her email address is cheflisa525@yahoo.com.

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