Pickled Eggs from Egg Farmers of Ontario |
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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 12 |
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These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf. Ingredients:
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 |
Directions:
1. 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.
2. Remove from heat and let solution cool to room temperature.
3. Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
4. Refrigerate for at least two days before serving.
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