Pickled Eggs II

Rated:

Submitted By: Rayna Jordan

Photo By: ChickadeeD

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 7 Days 23 Hours 40 Minutes

Servings: 12

"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."

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

Directions:

1.	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.
2.	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.
3.	Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Printed from Allrecipes.com 9/5/2010

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