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Pickled Eggs
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[Print Version]
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| A staple in old British pubs. |
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| 15-18 servings |
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[1]
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15-18
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cooked shelled eggs
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[2]
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3
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cups
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white vinegar
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[3]
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1
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cup
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water
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[4]
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1
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tablespoon
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pickling spices
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[5]
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1
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teaspoon
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salt
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1. Bring vinegar, water, salt, and pickling spices to a boil.
2. Place eggs in hot sterilized canning jars and cover with boiling liquid.
3. Seal immediately.
4. Store in refrigerator use within several weeks.
Note: Be sure to use only white vinegar or the color may be off. Also, if you prefer red pickled eggs, drain the liquid from jars of pickled beets and use this instead of the vinegar and water specified above.
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