Best Pickled Eggs Recipe

INGREDIENTS:
12 eggs
4 cups distilled white vinegar
6 cloves garlic
1 tablespoon whole white peppercorns
1 tablespoon whole allspice
2 slices fresh ginger root (optional)

DIRECTIONS:
Place eggs in saucepan and cover with water.
Bring to boil.
Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
Cool in cold water and peel.
In a saucepan, combine vinegar, garlic, peppercorns and allspice.
Add sliced ginger if desired.
Simmer for 10 minutes.
Place eggs in sterilized preserving jars.
Pour vinegar mixture over eggs; strain if desired.
Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes.
Remove jars and cool.
Check seals, the lid should not move at all when pressed.
Store about one month before opening.

Buttermilk Corn Fritters

INGREDIENTS:
1 1/3 cups buttermilk baking mix
1 1/2 teaspoons baking powder
1 (14.75 ounce) can cream-style corn
1 egg, beaten
1 cup vegetable oil
1 1/2 cups maple syrup

DIRECTIONS:
In a medium mixing bowl, sift together baking mix and baking powder.
In a small mixing bowl, combine corn and egg.
Combine egg and flour mixture, stir gently.
Heat oil in large skillet over medium heat.
Drop batter by tablespoonfuls into hot oil one layer at a time.
Fry for 2 minutes on each side or until golden brown.
Drain fritters on absorbent paper.
Serve immediately with maple syrup or molasses.