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Œufs au vinaigre

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3 cups white vinegar

1 1/2 tsp. salt
1 tsp. black peppercorns
12 hard cooked eggs
1 1/2 cups water
1 tsp. mustard seed
1/2 tsp. celery seed

Combine all ingredients, except the eggs, in a saucepan and simmer, uncovered, for approximately 10-15 minutes. Strain and cool. Pack eggs in mason jars and pour liquid over eggs to cover. Let stand at least 2 days. Pickled eggs can be kept for several weeks stored in your fridge.

Submitted by Lanna Nicholson, Montague