Pickled Eggs II Tasty Recipes

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Pickled Eggs II

"I made these after I had my bar, and they have been always a big hit. I made them in big batches because of the standing time, however have scaled the recipe for domestic use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variant, add dry minced onion flakes, overwhelmed red pepper or warm sauce to the brine."

Ingredients :

12 greater big eggs
1 half of cups distilled white vinegar
1 half cups water
1 tablespoon pickling spice
1 clove garlic, crushed
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 immediately dispose of from heat. Cover and permit eggs stand in warm water for 10 to twelve minutes. Remove from warm water, cool and peel.
In a medium saucepan over medium warmness, blend collectively the vinegar, water and pickling spice. Bring to a boil and blend inside the garlic and bay leaf. Remove from warmness.
Transfer the eggs to sterile boxes. Fill the packing containers with the recent vinegar combination, seal and refrigerate eight to ten days before serving.

Notes :

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