Add sugar, salt and spices with other flavorings to vinegar and simmer for 8 minutes. Strain and pour over eggs in a quart jar. Cool and seal. Refrigerate. Note: If vinegar is strong, it can be diluted slightly with water. Also, when pouring hot liquid over eggs, place a table knife in the jar to prevent breakage. Remove knife, cool to room temperature, cover and refrigerate. Recipe by: christi@meaddata.com (Christi Wilson) Posted to MC-Recipe Digest V1 #458 by kmeade@IDS2.IDSONLINE.COM (The Meades) on Jan 30, 1997.
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