Daniel says, "I like to make up a batch of pickled eggs for the kiddies on Halloween. Store owners would ask if I was aiding in egging my neighborhood homes. Yes, I hand eggs out as Trick-or-Treats - be forewarned, I pickle them first!”

2 1/2 cups cider vinegar
2 1/2 cups purified water (distilled preferably)
1 cup sugar
1 tsp. salt
2 cinnamon sticks
10 whole cloves
8 to 10 medium size eggs nearing their expiration date
glass pickle jar (do not use plastic)

NOTE: PREPARE BRINE IN A WELL VENTILATED AREA! First, cover eggs with cold water within a saucepan and bring to a rolling boil. Reduce heat and simmer about 20 minutes. Rinse than soak eggs in cold water using saucepan.

While eggs are scalding, concoct brine. Scare up cider vinegar, water, sugar, salt, cinnamon sticks and cloves into pot. Summon brine to a boiling state. Taper off flame and simmer 15 minutes.

Peel lukewarm eggs and place in pickle jar. Remove spices from clement brine and pour over eggs. Make sure to use all of the brine. Eggs should loosely fit in pickle jar with brine. Cool to room temperature, than refrigerate four to six days. Eggs will keep one month. Enjoy!

This recipe was passed down to me from an elderly woman who lived in Hannibal, Wisconsin (Taylor County).

Submitted by: Daniel Bachmann