Lunch: Pickled Eggs II
Recipe by Rayna Jordan See how to make classic pickled eggs.
Ingredients
12 extra large eggs
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf
Instructions
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.
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.
Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
