Jun 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…
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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