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One of my favorite lunches is a couple of pickled eggs and a big chunk of tangy old cheddar cheese.
They are sold at many bars and taverns in Canada. Don't know if they are popular the U.S.
I make them myself. A large Mason Jar will hold about 10-12 large eggs.
Hard boil eggs and put under cold running water until they are cool enough to handle. Be careful taking the shells off not to split the eggs.
Boil enough vinegar to covers the eggs in the jar. I like cider vinegar.
Add a couple of garlic buds and pour over the eggs.
Do not seal jar until they have cooled.
Let stand in fridge for about 4 days before eating. They will keep OK for at east a month.
LOVE EM'!!!
Wife won't eat em which is bonus
They are sold at many bars and taverns in Canada. Don't know if they are popular the U.S.
I make them myself. A large Mason Jar will hold about 10-12 large eggs.
Hard boil eggs and put under cold running water until they are cool enough to handle. Be careful taking the shells off not to split the eggs.
Boil enough vinegar to covers the eggs in the jar. I like cider vinegar.
Add a couple of garlic buds and pour over the eggs.
Do not seal jar until they have cooled.
Let stand in fridge for about 4 days before eating. They will keep OK for at east a month.
LOVE EM'!!!
Wife won't eat em which is bonus
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