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Ingredients
| eggs: 12 (extra large) |
| distilled vinegar: 1 1/2 cups |
| water: 1 1/2 cups |
| pickling salt: 1 Tbl |
| garlic: 1 clove (crushed) |
| bay leaf: 1 |
Pickled Eggs II
Credit: AllRecipes
User rating:
"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."
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Prep Time
15 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
Directions
- 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.