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Sweet n Sour Pickled Eggs
Sweet n Sour Pickled Eggs

Before you jump to Sweet n Sour Pickled Eggs recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Cash.

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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as economically as they should. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty uncomplicated to live green, after all. It’s concerning being practical, usually.

We hope you got benefit from reading it, now let’s go back to sweet n sour pickled eggs recipe. You can cook sweet n sour pickled eggs using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sweet n Sour Pickled Eggs:
  1. Use ingredients
  2. Use 2 tbsp prepared mustard
  3. Use 2 cup white vinegar
  4. Get 1/2 cup water
  5. Provide 1 cup sugar
  6. Take 1 tbsp pickling salt
  7. Use 1 tbsp celery seed
  8. Prepare 1 tbsp mustard seed
  9. Provide 6 whole cloves
  10. Use 2 onions, sliced
  11. Take 12 hard boiled eggs, peeled
Steps to make Sweet n Sour Pickled Eggs:
  1. Mix all ingredients in a medium sized pot (that can hold 2.5 cups liquid) EXCEPT FOR ONIONS AND EGGS!
  2. Bring brine up to a boil, then lower to a simmer for 10 minutes. ** WATCH CAREFULLY BECAUSE I TOOK MY EYES OFF FOR A MINUTE, AND IT STARTED TO BOIL OVER!**
  3. Place eggs and sliced onions in a sterilized pickling mason jar.
  4. Carefully pour brine over eggs and onions in jar. Fill to the top, and close. Place in the refrigerator after it's cooled down a bit.
  5. These will keep for 3 weeks if refrigerated after opening. Very yummy! Eat them as is or I like to add them to chicken, tuna, and potato salads! Or turn them into sweet n sour deviled eggs! Be creative!

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