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Posted: 6/16/2009 3:16:30 PM EST
Educate me ARFcom. I have no idea where to start. I have a large mason jar, pickling spice, and vinegar.

What do I do?
Link Posted: 6/16/2009 3:20:45 PM EST
Fill er up and let er roll.
Link Posted: 6/16/2009 3:20:52 PM EST
Link Posted: 6/16/2009 3:23:43 PM EST
Link Posted: 6/16/2009 3:26:55 PM EST
OK so if I throw eggs and vinegar with some spices in a jar do they have to be refrigerated?
Link Posted: 6/16/2009 3:29:28 PM EST
Well to each his own
Link Posted: 6/16/2009 3:33:52 PM EST
Boil `em, peel `em and soak `em. They get nice and brown quicker if you put the jar on TOP of the fridge, not inside.

Link Posted: 6/16/2009 3:35:08 PM EST
This has been one of my favorite recipes for as long as I can remember. It is from the Better Homes & Gardens New Cook Book, second printing 1969.

Rosy Pickled Eggs

1 cup juice from canned pickled beets
1 cup vinegar
4 cups water
1 clove garlic
1 medium bay leaf
2 teaspoons mixed pickling spices
1/2 teaspoon salt
12 hard-boiled eggs, peeled
1 small onion, sliced and separated into rings

Combine beet juice, vinegar, water, garlic, bay leaf, pickling spices, and salt; mix well.
Add eggs and onion rings, cover and refrigerate for several days.
Link Posted: 6/16/2009 3:47:42 PM EST
Good luck not eating them before they are ready.
Link Posted: 6/16/2009 4:11:50 PM EST
Throw in a couple of hot peppers, for some bite.
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