Pickled Eggs
From: Claude, La Pocatiere, Quebec, Canada
Comments: Will keep for many weeks.
IngredientsPreparation
  • 12 eggs
  • Water
  • Vinegar
  • Glass jar with lid [large enough for 12 eggs]
  • Bring eggs to room temperature.
  • Bring water to a boil.
  • Boil eggs for 3 minutes.
  • Take eggs out the water.
  • Cool to room temperature.
  • Shell eggs.
  • Pour vinegar up to half of jar.
  • Add eggs.
  • If needed, add vinegar to cover eggs.
  • Marinate, at rooom temperature, for at least one week before eating.