Pickled Eggs Recipe
Author: Lori
  • 12 extra large eggs
  • 1½ cups distilled white vinegar
  • 1½ cups water
  • 1 tablespoon pickling spice
  • 1 clove garlic, crushed
  • 1 bay leaf (we removed the bay leaf after about 6 days because it has such a strong flavor and didn't want it to overpower the other ingredients)
  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
  3. Transfer the eggs to mason jar of some sort. Fill the container with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
The pickling spice was found in the mason jar/canning section of our store, not in the spices area.
Recipe by A Cowboy's Wife at https://acowboyswife.com/pickled-eggs-recipe/