• 12servings
  • 25minutes
  • 79calories

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Nutrition Info . . .

VitaminsB9, C, D
MineralsIodine, Calcium

Ingredients Jump to Instructions ↓

  1. 12 eggs

  2. 12 whole cloves

  3. 2 slices fresh ginger root

  4. 1 teaspoon black peppercorns

  5. 1 bay leaf

  6. 2 cups distilled white vinegar

  7. 1/2 cup water

  8. 2 teaspoons salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.


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