Friday, June 28, 2013

Pickled Eggs

Pickled eggs… sounds like they could be scary!  A couple of years ago I tried one with much trepidation, and found, to my delight, that they were delicious!  Now I always try to have a jar of them on hand in the refrigerator, just for a snack or chopped up for a great salad topping, ect…




Pickled Eggs



  • 18 hard cooked eggs, peeled
  • 1 1/2 cups vinegar
  • 2 cups water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons peppercorns
  • 16 whole cloves
  • 2 bay leaves
  • 1 dried chili pepper
  • Place the hard cooked eggs in a jar.  In a small saucepan, combine the other ingredients.  Cover and bring to a boil.  Simmer for 15 minutes over low heat.  Strain liquid and cool to room temperature.  Cover eggs with the vinegar solution.  Cover with a lit and let stand in the refrigerator for at least two days before using.  I find that letting them sit for about a week is best.  Makes 18 pickled eggs.

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