Vinegar and spices make these pickled eggs perfect for salads and party platters.
INGREDIENTS (for 1 servings):
- 12 eggs
- 12 whole cloves
- 2 slices fresh ginger root
- 1 teaspoon black peppercorns
- 1 bay leaf
- 2 cups distilled white vinegar
- 1/2 cup water
- 2 teaspoons salt
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
In a cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices.
Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.