Pickled Eggs

Ready In 22 min.
Prep 12 min.
Cook 10 min.

Description

Pickled Eggs with vinegar, water, gingerroot, salt, mustard seed, peppercorns, and bay leaf.

Instructions

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.

Tip: A 4-cup (1L) jar will hold 12 pickled eggs.
Tip: Pickled eggs will keep for a month in the refrigerator.

Brought to you by: Egg Farmers of Ontario