Pickled Eggs

1. 1

   Tie spices in white muslin and place in cold water.

2. 2

   Boil. If water wastes away, add enough so as to leave 1/2 pint when done.

3. 3

   Add vinegar and pour over eggs.

4. 4

   Put in as many eggs as the mixture will cover.

5. 5

   When the eggs are used, the same liquid will do another batch or, after hard boiling eggs and removing shell, place eggs in a jar of beet pickle juice and the white will become red.

6. 6

   Cut in two to serve.

No additional tips available.