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Pickled eggs

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  • Author: Jill Baker


  • 1 c. Apple Juice
  • 1 1/2 c. Apple Cider Vinegar
  • 3 Tbsp. Soy Sauce
  • 4 Cloves Garlic, peeled
  • 1 tsp. Dry Mustard
  • 1 tsp. Ground Cloves
  • 12 Eggs, hard boiled


  1. Peel the 12 eggs and place in glass jars.

  2. Combine the rest of the ingredients in a pot and bring to a boil.

  3. Pour brine over eggs to cover them.  Put lid on securely.

  4. Chill for 24 hours.  The eggs get more flavorful the longer they sit.

  5. Eggs will keep in the fridge for several weeks.