• 12servings

Rate this recipe:

Nutrition Info . . .

MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 12 Eggs

  2. 1 tablespoon 15ml Salt

  3. 2 cups 474ml White vinegar

  4. 1 cup 237ml Cold water

  5. 1 tablespoon 15ml Mixed whole spices - (in bag)

Instructions Jump to Ingredients ↑

  1. Put eggs and salt in cold water and bring to the boil. Shut off heat; let stand for five minutes. Drain. Place eggs in cold water and peel,(keep the water running while peeling the eggs).

  2. Let eggs stand until cold. Mix together the remaining ingredients. Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars. Leave 24 hours before eating pickled eggs.


Send feedback