LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 20
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Pickled Eggs 20
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PICKLED EGGS
4 cups 5% white vinegar
2 cups water
4 tablespoons mixed pickling spices
2 teaspoons kosher salt
About 10 1/8" slices ginger root
6 cloves garlic, peeled
1 beet, cut into 1/4" slices
30 hard-boiled eggs, peeled
Place eggs in a suitable non-reactive container, preferably one you
can cover easily. Throw the beet, ginger, and garlic on top.
Boil remaining ingredients and pour over the eggs etc.
Cover and refrigerate for at least three days before sampling.
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