I am well supplied with sauerkraut but this reminds me that I have a jar
of pickled eggs in the cupboard that I had forgotten about
IanW
On 23.01.17 17:34, Chris Trask wrote:
Sounds good, but I would need to leave out the sugar. I like the idea of
using the leftover pickle liquid. I might also try modifying my recipe for
pickled onions. Haven't made them in a while, and they take a month or more to
cure in the refrigerator.
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