Pickled Eggs II Good Recipes

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Pickled Eggs II

"I made these after I had my bar, and they have been constantly a huge hit. I made them in large batches due to the standing time, however have scaled the recipe for domestic use. Extra huge eggs are boiled, then pickled in a easy brine answer. For a variation, add dry minced onion flakes, crushed crimson pepper or warm sauce to the brine."

Ingredients :

12 more large eggs
1 half of cups distilled white vinegar
1 half cups water
1 tablespoon pickling spice
1 clove garlic, beaten
1 bay leaf

Instructions :

Prep : 15M	Cook : 12M	Ready in : P7D

Place eggs in a medium saucepan and cowl with cold water. Bring water to a boil and right away cast off from heat. Cover and let eggs stand in warm water for 10 to twelve minutes. Remove from hot water, cool and peel.
In a medium saucepan over medium warmness, mix together the vinegar, water and pickling spice. Bring to a boil and mix inside the garlic and bay leaf. Remove from heat.
Transfer the eggs to sterile boxes. Fill the containers with the hot vinegar aggregate, seal and refrigerate 8 to 10 days before serving.

Notes :

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