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Pickled Eggs




Source of Recipe


Mary Louise






List of Ingredients



• 12 hard boiled eggs, peeled
  
• 2 cups malt vinegar
  
• 2 tsp ground ginger (optional)
  
• 2 tsp pickling spice
  
• 12 whole peppercorns
  
• 2 medium onions, peeled & thinly sliced
  
• 3 whole garlic cloves
  
• 1 tsp dried dill weed (or to taste)
  






Instructions



1. Combine vinegar and ginger, pickling spice and peppercorns in a medium-sized, non-reactive saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.
   
2. Place boiled eggs in a large jar or crock. Pour hot liquid over eggs. Add hot water if needed to cover eggs.
   
3. Add onion, garlic and dill weed.
   
4. Cool to room temperature. Cover and refrigerate for 4 days before using.
   
5. Will keep in refrigerator for several days.
   
6. The malt vinegar will turn the eggs slightly brown in color but they will be safe to eat.