Pickled Eggs

Makes: 12 pickled eggs
Recipe from the Schillings Family, Oshawa, ON

Ingredients

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

Directions

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.

Tips

  • A 4-cup (1 L) jar will hold 12 pickled eggs.
  • Pickled eggs will keep for a month in the refrigerator.