Pickled Eggs II recipe

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Ingredients

12 extra large eggs
1 ½ cups distilled white vinegar
1 ½ cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf

Nutrition Info

84.7 calories
carbohydrate: 0.7 g
cholesterol: 215.8 mg
fat: 5.8 g
fiber: : -
protein: 7.3 g
saturatedFat: 1.8 g
servingSize: -
sodium: 82.1 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

  2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.

  3. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Recipe Yield

12 eggs

Recipe Note

I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.

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