I cooked up a batch yesterday.
If memory serves it was vinegar, salt, pickling spice and mustard powder.
I did not have any powder so I used some Colemans English mustard.
Also put a couple cloves of garlic in the bottom of the jar.
I hope they are going to turn out. I guess I should make a dozen a week or every two weeks. Let them sit a bloody month???????
Anyone got a recipe for sort of a "kosher dill" type of pickled egg?
