Pickled Eggs
Yield
24 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
eggs
fresh |
|
| 6 | cups |
apple cider vinegar
|
|
| 2 | tablespoons |
peppercorns
|
|
| 1 | tablespoon |
allspice
whole |
|
| ½ | tablespoon |
mace
|
|
| ½ | tablespoon |
coriander seeds
|
|
| ½ | tablespoon |
cardamom seeds
|
|
| ½ | tablespoon |
cloves
|
|
| 10 |
hot chili peppers
|
*
|
|
| 3 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
eggs
fresh |
|
| 1.4 | l |
apple cider vinegar
|
|
| 3E+1 | ml |
peppercorns
|
|
| 15 | ml |
allspice
whole |
|
| 7.5 | ml |
mace
|
|
| 7.5 | ml |
coriander seeds
|
|
| 7.5 | ml |
cardamom seeds
|
|
| 7.5 | ml |
cloves
|
|
| 1E+1 | each |
hot chili peppers
|
*
|
| 45 | ml |
sugar
|
|
Directions
Cook eggs in simmering water for 15 minutes.
Place eggs in cold water, remove shells and pack into sterilized jars; in a kettle combine vinegar, spices and sugar.
Bring to boil, reduce heat and simmer for 5 minutes.
Pour hot liquid over hardboiled eggs.
Place lid on jar and store in refrigerator when cooled.
Use within a month.
