- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sliced fresh gingerroot
- 1 teaspoon salt
- 1 teaspoon mustard seed
- 1 teaspoon black peppercorns
- 1 bay leaf
- 12 hard-boiled (cooked) eggs, peeled
- Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Remove from heat and let solution cool to room temperature.
- Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
- Refrigerate for at least two days before serving.
04/16/2018
recipepes.com
Pickled Eggs from Egg Farmers of Ontario, recipe
PT15M
PT1H
5
455 calories