Recipe(tried): Oriental-Style Pickled Eggs and home canning caution

You know, it never ceases to amaze me how many people think that they can can whatever they want in a hot-water bath and think, because they can't smell or taste bacteria that it is safe! WRONG!! Thousands of people come down with botulism in the U.S. every year; many of them die from it. It is VERY IMPORTANT, as Linda Lou from WA. has pointed out, that you follow Balls and Kerrs recipes to a T!

I have taken a course in Home Preservation from the UCD extension service...I have won numerous blue ribbons at the county and state level fairs. One thing I feel I must point out is that you CANNOT pickle hard boiled eggs properly for shelf life. They must be refrigerated after being made!

Here is a fun simple recipe:

ORIENTAL-STYLE PICKLED EGGS

1 dozen hard-boiled eggs, freshly peeled
1/2 cup 5% white vinigar
1/4 cup soy sauce
dash garlic
dash ginger
1 tbsp. sugar

Place hard-boiled eggs in a wide-mouth sterilized jar. Add remaining ingredients and mix well. Refrigerate 3 days before eating.

I love this recipe!! La Dawn in Sacramento,CA