These hard-boiled eggs are pickled in a spicy solution containing fresh gingerroot, mustard seeds, and bay leaf.
Original recipe makes 12 eggs
2 cups white vinegar
1 cup water
2 tablespoons sliced fresh gingerroot
1 teaspoon salt
1 teaspoon mustard seed
1 teaspoon black peppercorns
1 bay leaf
12 hard-boiled (cooked) eggs, peeled
- Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Remove from heat and let solution cool to room temperature.
- Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
- Refrigerate for at least two days before serving.
Calories: 81 kcal
Carbohydrates: 0.9 g
Cholesterol: 212 mg
Fat: 5.4 g
Fiber: 0.1 g
Protein: 6.4 g
Sodium: 257 mg