2weiCY TOUCHES

PICKLED EGGS

1 dozen hard-cooked eggs 1 tablespoon whole peppercorns
1 quart cider vinegar ( whole black peppers)

1 tablespoon whole allspice 1 tablespoon green ginger root
1 tablespoon whole cloves 1 teaspoon salt

1 clove garlic, crushed

Cover eggs with cold water. Bring to boil. Reduce heat to simmer and cook about 40 minutes.
Rinse until cold in running cold water. (This prevents dark lines from forming) Peel eggs.
Bring remaining ingredients (spices and garlic tied in a bag) to a boil. Remove spice bag. Pour

over eggs placed in sterilized jars. Cover. Refrigerate for 3 to 4 days to develop flavor.
PICKLED ONION RINGS

4 medium onion, cut into 1/4 inch 1/2 cup water
slices 2 cups sugar
2 tablespoons salt 2 teaspoons pickling spices
1-1/2 cups red wine vinegar

Sprinkle onion slices with salt and cover with cold water. Let soak several hours. Simmer for 3
minutes. Drain. Separate into rings. Bring the remaining ingredients to a boil (spices in a bag).
Pour over rings and chill.

PICKLED PIGS' FEET

5 pounds well-washed, scraped pigs' 2 cups cider vinegar
feet 2 bay leaves
1-1/2 quarts water 1/4. cup whole allspice
2 tablespoons salt

Cook pigs' feet in salted water for 1-1/2 hours, or until tender. Remove the feet. Refrigerate.
Chill the cooking liquid. Skim off the fat. Add the remaining ingredients with spices tied in a
bag. Bring to the boil. Pour over pigs' feet placed in sterilized jars. Cover. Refrigerate one
day before using; then use up within 24 hours.

SPICED OLIVES

1/2 (7-1/2 ounce) bottle ripe olives 1 teaspoon mustard seed
1 (6-3/4 ounce) bottle stuffed olives 1/4 teaspoon dried thyme
2 halved garlic cloves 1/4 teaspoon salt
2 bay leaves Dash pepper

Drain liquid from ripe olives and discard. Drain liquid from stuffed olives and reserve. Arrange
olives in sterilized jar. Add spice and herbs to reserved liquid and pour over olives, adding water
to cover, if necessary. Refrigerate.

CORN RELISH
1 pound canned kernel corn 2 tablespoons chopped pimiento
1/2 cup chopped onion 1/2 cup French Dressing
1/2 cup chopped green pepper
Heat corn. Drain. Cool. Combine with remaining ingredients. Chill for several hours. Serve

with meats, or fill hollowed-out tomatoes with this relish to surround a cold meat platter.