Wow, this recipe sent me on a trip down memory lane. When I was a little girl, there was a neighborhood bar down the street from our house. On Sundays while Mom was cooking dinner, Dad would take us to tavern…now finish reading please..things were different back then. He would sit us kids down at a table away from the bar, and we would have a little glass of root beer and some pretzels while Dad enjoyed a cold one at the bar. Back then (50’s), the bars were not rowdy, they were neighborhood places, where everyone knew each other and many folks brought their kids in with them. Anyway, at the bar, there were always big glass jars filled with pickled eggs (also had jars of pickled herring too). I guess the idea was to serve ’em something salty so they would drink more beer. Anyway, here is the recipe.
Pickled Eggs
12
servingsIngredients
2 Tablespoons sugar
1 teaspoon pickling spice
1 teaspoon salt
½ teaspoon celery seeds
2 cup vinegar
1 cup water
1 dozen hard boiled eggs
1 large clove garlic, minced
Directions
- Simmer the sugar, pickling spice,salt, celery seed, vinegar & water in a saucepan until sugar is dissolved.
- Remove from stove and cool thoroughly.
- Hard boil one dozen eggs. Thoroughly cool and peel the eggs
- Strain the cooled brine to remove the spices.
- Pour the brine over the eggs.
- Add the minced garlic clove
- Cover and refrigerate.
- Marinade for 3 days before eating.
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