Pickled Eggs

Name: Pickled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 dozen
Ingredients: 12 large eggs; 1 cup (250 ml) vinegar; 1 cup (250 ml) water; 1 tbsp sugar; 1 tsp salt; 1 tbsp pickling spices; 1 dill frond (optional)

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Preparation 15 min
Cooking 15 min
Marinating 24 h
Makes 1 dozen

Vegetarian
Nut-free
Lactose-free
Gluten-free
Dairy-free

Ingredients

- 12 large eggs
- 1 cup (250 ml) vinegar
- 1 cup (250 ml) water
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp pickling spices
- 1 dill frond (optional)

Preparation

- Place the eggs in a saucepan and cover with cold water. Bring to a boil. Cover and remove from the heat. Let sit for 12 minutes. Plunge the eggs into very cold water to stop them from cooking any further. Peel the eggs and place them in an 8-cup (2 litre) jar.
- In a small saucepan, bring the vinegar, water, sugar and salt to a boil. Pour over the eggs. Add the pickling spices and dill, if desired. Let cool. Cover and refrigerate for 24 hours before tasting to allow the flavours to develop. The pickled eggs will keep for 2 to 3 months in the refrigerator.

Personal Note

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Pickled Eggs

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Ingredients

Preparation

Personal Note

To help you with this recipe

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