Pickled Eggs from Egg Farmers of Ontario
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
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.
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