Pickled Eggs
Yield
12 servingsPrep
20 minCook
20 minReady
1 daysTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 1 | tablespoon |
salt
|
|
| 2 | cups |
white vinegar
|
|
| 1 | cup |
water
cold |
|
| 1 | tablespoon |
mixed spice
whole |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 15 | ml |
salt
|
|
| 473 | ml |
white vinegar
|
|
| 237 | ml |
water
cold |
|
| 15 | ml |
mixed spice
whole |
* |
Directions
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).
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.
