Pickled Eggs
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Ingredients
2 cup white vinegar
1 cup water
2 tbsp fresh ginger-root, sliced
1 tsp salt
1 tsp mustard seeds
1 tsp black peppercorns
1 bay leaf
12 egg hard-boiled , peeled
Nutritional Facts
Amount Per Serving
80 Calories
Protein
6 g
Fat
5 g
Carbohydrates
1 g
Directions
1. Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
2. Remove from heat and let solution cool to room temperature.
3. Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
4. Refrigerate for at least two days before serving.
Tip: A 4-cup (1L) jar will hold 12 pickled eggs.
Tip: Pickled eggs will keep for a month in the refrigerator.