Description
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 ½ cups distilled white vinegar
- 1 ½ cups water
- 1 tablespoon pickling spice
- 1 clove garlic, crushed
- 1 bay leaf
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 week
Servings: 12