Pickled Eggs

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 dozen

    .

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 12 Hard-Cooked Eggs
  • 3 cups cider vinegar, or enough to cover the eggs
  • Salt to taste, if desired
  • 3 small dried hot red peppers
  • 10 whole allspice
  • 2 blades mace, optional
  • 6 whole cloves
  • 12 coriander seeds
  • 2 bay leaves
  • 1 tablespoon sugar

Method

  1. Peel the eggs and pack them in sterilized jars.
  2. Combine the remaining ingredients in a saucepan and simmer 5 minutes. Pour the vinegar mixture over the eggs and seal tight. Store for a week or more before serving.