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Best Pickled Eggs in all of Ottawa Recipe

Recipe by: Honda

"This is a nice and easy recipe, however it requires using a couple preserving jars."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Cool in cold water and peel.
  • 2In a saucepan, combine vinegar, garlic, peppercorns and allspice. Add sliced ginger if desired. Simmer for 10 minutes.
  • 3Place eggs in sterilized preserving jars. Pour vinegar mixture over eggs; strain if desired.
  • 4Seal and immerse jars in preserving saucepan with rack to hold jars at least 1-inch water above tops of jars. Cover and boil for 10 minutes. Remove jars and cool. Check seals, the lid should not move at all when pressed. Store about one month before opening.
Ingredients
  • 12 servings
  • 79 cals
  • 12 eggs
  • 4 cups distilled white vinegar
  • 6 cloves garlic
  • 1 tablespoon whole white peppercorns
  • 1 tablespoon whole allspice
  • 2 slices fresh ginger root (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    79
    4%
  • Fat:
    5
    8%
  • Carbs:
    1.7
    < 1%
  • Protein:
    6.5
    13%
  • Cholesterol:
    186
    62%

Based on a 2,000 calorie diet

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