This is something I ate growing up, something that can cause grown adults to salivate merely by mentioning the recipe. Apparently it's a Pennsylvania Dutch recipe, on my maternal grandmother's side of the family. Whoever it was that first decided to include it in their recipe collection...thank you! After getting in a "pickled egg discussion" with Sandi (from CA), I searched 'Zaar and discovered that, amongst the twenty five already here, there wasn't another pickled egg recipe like the one I'd grown up with. None of them had cinnamon or cloves. So here I am, saving the world one pickled egg at a time. ;) Prep time does not include pickling time in the refrigerator. Just for fun, split one after it's pickled. The white should be a purplish-pink color, and the yolk should be yellow. It makes a beautiful contrast. The longer the eggs sit in the brine, the darker and more flavorful they will get. You will discover, however, how many days you prefer them to sit and percolate...I don't usually care to pickle them any longer than a week, as the brine starts soaking into the yolk. I usually double the recipe and store them in a gallon jar.
