Pickled Eggs from Egg Farmers of Ontario recipe

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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

Nutrition Info

80.9 calories
carbohydrate: 0.9 g
cholesterol: 212 mg
fat: 5.4 g
fiber: 0.1 g
protein: 6.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 256.6 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 eggs

Recipe Note

These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.

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