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    Pickled Eggs

    Source of Recipe


    12 hard boiled eggs, peeled
    1 T kosher salt
    1 1/2 C cider vinegar
    1/2 C water
    1 1/2 tsp. sugar
    1 tsp. white peppercorns, crushed
    1/2 tsp. crushed allspice
    1/2 tsp. ground turmeric
    1/4 tsp. celery seeds
    2 shallots, thinly sliced

    Take a fork and gently pierce each egg through the white to the yolk about 6 times, but leaving the whole egg intact. Pack the eggs into a clean 1 quart jar.

    Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Let liquid cool for about 10-15 minutes.

    Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take about a week for the eggs to absorb the flavorings and they will keep, refrigerated, for several weeks.
    Makes 1 Dozen Pickled Eggs




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