- 12 hard-boiled eggs, peeled
- 1 teaspoon [5 mL] whole cloves
- 2 tablespoons [30 mL] fresh ginger slices
- 1 teaspoon [5 mL] peppercorns
- 3 cups [750 mL] cider vinegar
- 1 1/2 cups [375 mL] water
- 1 1/2 teaspoons [7.5 mL] salt
- 1 small piece cottoncheese cloth
- Large wide-mouth jars
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- Arrange cooled peeled eggs into wide-mouth jars; reserve.
- Into cottoncheese cloth, tie together whole cloves, fresh ginger slices and peppercorns.
- Pour cider vinegar and water into a medium-size casserole; add filled cottoncheese cloth.
- Bring mixture to a boil; boil for 10 minutes.
- Remove cottoncheese cloth then leave spiced vinegar to cool to room temperature.
- Evnly pour spicy cooled vinegar over eggs, until completely covered; seal jars.
- Leave eggs to pickle at room temperature for at least 2 days, before serving.
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