Recipe by BJ MOORE
"Pickled eggs are great served whole or in slices. They're perfect for salads and appetizer trays. The longer the eggs stand before serving, the stronger the vinegar flavor will be."
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fresh ginger root
distilled white vinegar
I really liked this recipe and gave it to my brother who likes to deer hunt with his friends to take with them when hunting. I like the idea of keeping eggs when my yard chicken in the spring over abundance of eggs I used it in chicken salad, tuna salad, egg salad, and potato salad. I like the tart taste they give to the salads. Thanks
I like picked eggs but these are super sour (this is coming from a vinegar lover)! I was trying to find a recipe that tastes like store-bought picked eggs, this isn't it.
The recipe has far to much vinegar. When I was making the recipe I was surprised the eggs did not want to separate
I'm wondering if the poster left out the water by accident...? I would add about 1 3/4 - 2 cups of water to the recipe. The mix of spices make for a nice flavour.
These are the absolute BEST pickled eggs I have ever had. They are very strong, however - so you have to like them that way. I did not have ginger but used the rest of the recipe as directed. WOW. I am going to make this my ONLY pickled egg recipe.
To me these tasted like the standard pickled eggs you get in the big jars on the counter tops of any Mom and Pop store in our area. They are good.
As a newbie in the cooking world found these delicious and easy to make . Thank you
This recipe makes a really good pickled egg.....nice and vinegary, just the way they should be.
* Percent Daily Values are based on a 2,000 calorie diet.
Quebec Pickled Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 76
** Calories from Fat: 45
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