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Pickled Eggs from Egg Farmers of Ontario

"These tough-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf."

Ingredients :

• 2 cups white vinegar
• 1 cup water
• 2 tablespoons sliced sparkling gingerroot
• 1 teaspoon salt
• 1 teaspoon mustard seed
• 1 teaspoon black peppercorns
• 1 bay leaf
• 12 hard-boiled (cooked) eggs, peeled

Instructions :

Prep : 12M	Cook : 12M	Ready in : 22M

• Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium warmth. Bring to a boil. Reduce heat and simmer for 5 minutes.
• Remove from warmth and let solution cool to room temperature.
• Place eggs in a sealable jar. Pour sufficient vinegar answer over the eggs to cowl them. Close jar with lid.
• Refrigerate for at the least two days earlier than serving.

Notes :

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