Pickled Eggs II

Name: Pickled Eggs II
Prep time: 15 min
Cook time: 15 min
Yield: 12
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

⏱️ Ready in 30 min 🥄 Prep 15 min 🔥 Cook 15 min 👥 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.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 15 min

Cook 15 min

Serves 12

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 85

% Daily Value*

Total Fat 5.8g 7%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 82mg 4%

Total Carbohydrate 0.7g 0%

Dietary Fiber 0g 0%

Total Sugars 0.4g

Protein 7.3g 15%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.