Pickled eggs

Pickled eggs



  • white wine vinegar - 3 c
  • bay leaves - 2 item
  • whole peppercorns - 12 item
  • sprigs Italian parsley - 3 item
  • hard-cooked eggs, peeled - 12 item
  • sprig thyme - 1 item
  • coarsely chopped chives - 3 Tbsp
  • small chili pepper fresh or dried - 1 item

How to make pickled eggs:

Layer the herbs and eggs in a glass jar with a tight fitting lid. Cover with the vinegar and seal. Let stand in a cool, dark place for 1 week before using. The eggs will then keep in the refrigerator for about 2 months. After the eggs are eaten, the vinegar can be used in salads or marinades. For variation, you can add a sliced lemon or a sliced onion.

Recipe categories: Egg, Lunch/snacks, Appetizers.

Pickled eggs
Average rating: 5 of 5, total votes: 3
Cook. Time: PT10M
Total Time: PT10M

Cause of complaint:

Related ingredients:
flour, eggs, separated, sticks margarine, sticks butter, box yellow cake mix, hard-cooked eggs, box raisins, cooked and cooled, jimmy dean mild sausage, cubed ham or canadian bacon
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