Serving: 12 pickled eggs
Prep. Time: 12 minutes
Cooking Time: 10 minutes
2 cups (500 mL) white vinegar
1 cup (250 mL) water
2 tbsp (30 mL) sliced fresh gingerroot
1 tsp (5 mL) salt
1 tsp (5 mL) mustard seed
1 tsp (5 mL) black peppercorns
1 bay leaf
12 hard-boiled (cooked) eggs, peeled
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.