Submitted by: Rayna Jordan
Rated: 4 out of 5 by 13 members | Prep Time: 15 Minutes
Cook Time: 15 Minutes | Ready In: 7 Days 23 Hours 40 Minutes
Yields: 12 servings | "I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine." 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 | DIRECTIONS: | 1. | 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. | | 2. | 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. | | 3. | Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving. | |
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