Pickled Eggs
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.