Vinegar
- 6 cups [1.5 L] white vinegar
- 3 cups [375 mL] water
- 1 tablespoon [15 mL] salt
- 1 teaspoon [5 mL] celery seeds
- 2 teaspoons [10 mL] peppercorns
- 1 bay leaf
- 2 teaspoons [10 mL] cloves
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- Delicately drop eggs into cold water [do not break the shells].
- Bring to boil.
- Cover.
- Take away from heat; cover.
- Let eggs stand, covered, for 35 minutes in the hot water [hard-boiled eggs boiled that way are easyly digested].
- Cool.
- Delicately remove shells.
- Arrange eggs in a large glass bowl.
Vinegar
- Heat together vinegar, water and salt.
- Tie together celery seeds, peppercorns, bay leaf and cloves in a cotton cheesecloth.
- Add tied spices.
- Simmer for 15 minutes.
- Cool.
- Remove spices; pour vinegar over the eggs.
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