Pickled Eggs II

Pickled Eggs II

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.

Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
85 Calories

Recipe Instructions

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

Ingredients

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

Categories

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