Pickled Eggs II
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"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."
Original recipe yield: 12 eggs.
- Prep Time:
- 15 Minutes
- Cook Time:
- 15 Minutes
- Ready In:
- 7 Days 23 Hours 40 Minutes
- Servings:
- 12
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INGREDIENTS:
- 12 extra large eggs
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 1 tablespoon pickling spice
- 1 clove garlic, crushed
- 1 bay leaf
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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.
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