Pickled Eggs from Egg Farmers of Ontario recipe
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- 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
Nutrition Info
- 80.9 caloriescarbohydrate: 0.9 gcholesterol: 212 mgfat: 5.4 gfiber: 0.1 gprotein: 6.4 gsaturatedFat: 1.6 gservingSize: -sodium: 256.6 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Pickled Eggs from Egg Farmers of Ontario
Directions
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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.