Prep 10 mins
Cook 10 mins
These are really good, and remind me of deviled eggs! I love to slice them and put them on my salad!
- Pack eggs into 1 quart widemouthed jar.
- Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
- Add remaining ingredients to jar and ladle hot vinegar over eggs.
- Cap tightly.
- Let cool, then refrigerate at least 3 days before serving.
- Can be refrigerated up to 2 weeks.
The spiced vinegar works quite well with the eggs, gives them a bit of a zing. I was abit dubious about the ginger but it actually worked very well. In the UK pickled eggs dont feature in pubs much these days. You'll either find them swimming in horrible anaemic faux vinegar in huge jars on fish and chip shop counters or pickled very much like this recipe and sold at exorbitant prices in posh gourmet shops and delis. There is a Pennsylvania Dutch recipe for Red Beet Eggs which involves pickling both beets and eggs in the same jar which Beach Girl may enjoy :) if required Ill search for it and post it here.
Just thought I'd update my review. These did NOT make it to the tenth day!!! There was all of one egg left for the the day after the Fourth, and my grandson stuck his grubby little mitt into the vinegar mix to grab it. To say I almost chopped his hand off is putting it lightly!!! People, I am sure I don't need to remind you all NEVER put your hands or fingers into pickling mix, use a spoon, as you ruin the mix and cause bacteria to grow where you don't want it. GRRRRRRR!!!!
We loved these! Great for a low-carb diet, too. I've seen pickled eggs in stores, but never tried them until now. I did add a little pink food coloring, but perhaps beet juice, for color next time. I dice them and put on top of salads! They get more "pickled" the longer they sit. Thanks for a good recipe, Sharon.