Start these pickled eggs at least one month before you plan on serving them. You 'll need two canning jars and a preserving pot with a rack to complete this recipe.
INGREDIENTS (for 1 servings):
- 12 eggs
- 4 cups distilled white vinegar
- 6 cloves garlic
- 1 tablespoon whole white peppercorns
- 1 tablespoon whole allspice
- 2 slices fresh ginger root (optional)
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.