- 12
4/5
(2 Votes)
Ingredients
- 12 extra large eggs
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 1 tablespoon pickling spice
- 1 clove garlic, crushed
- 1 bay leaf
Preparation
Step 1
Directions
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
Kitchen-Friendly View
PREP
15 mins
COOK
15 mins
READY IN
7 days
23 hrs
40 mins