Orange Spice Pickled Eggs
18th February 2007
8 hard-cooked eggs
1 1/2 cups white vinegar
1/4 cup water
1 can (6 oz.) frozen orange juice concentrate
1 cinnamon stick, broken
8 whole cloves, crushed
Arrange eggs in 1-quart jar with tight-fitting lid.
In medium saucepan, stir together all remaining ingredients.
Bring to boiling.
Reduce heat and gently simmer 5 minutes.
Pour hot mixture over eggs.
Cover tightly.
Store in cool place OR cool at room temperature 1 hour.
Refrigerate to blend flavors, at least several days or up to several weeks.
After opening, refrigerate and use within 1 week.
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