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Prep Time: 18 Minutes Cook Time: 40 Minutes |
Ready In: 58 Minutes Servings: 4 |
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Pickled eggs are a great dish served at tailgate parties, family reunions, picnics, or office potluck. These make good food gifts too. The cook time is an approximate time for the canning process. Ingredients:
12 eggs |
1 quart vinegar |
6 cloves garlic |
1 tablespoon white peppercorns |
1 tablespoon allspice berry |
1 -3 slice fresh gingerroot |
Directions:
1. Place eggs in saucepan and cover with water.
2. When water begins to boil, remove from heat and cover.
3. Let eggs sit in hot water for 18 minutes.
4. Cool in cold water and peel.
5. In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.
6. Simmer for 10 minutes.
7. Place eggs in sterilized jars.
8. Pour vinegar mixture over eggs.
9. (You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack.
10. Water should cover jars with at least 1-inch of water above tops of jars.
11. Bring water to a boil; cover and boil for 10 minutes.
12. Remove jars and cool.
13. Check seals.
14. Store about one month before opening.
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