Prep 15 mins
Cook 10 mins
I love hard boiled eggs. Pickled eggs are great with cheese, cold meat or as a snack.
- 16 hard-boiled eggs
- 2 pints vinegar
- 1⁄2 ounce black peppercorns
- 1⁄2 ounce allspice
- 1⁄2 ounce whole gingerroot
- Remove eggshells and place eggs in a warmed wide-necked jar.
- Boil the peppercorns, spice and ginger in the vinegar for 10 minutes; pour it, while boiling hot, over the eggs.
- When cold, cover closely and store in a cool place.