Pickled Eggs

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 16 hard-boiled eggs
  • ½oz black peppercorns
  • ½oz whole allspice berries
  • ½oz root ginger
  • 1 quart white vinegar


    The eggs are best if boiled for ten minutes. Simmer the vinegar with the peppercorns, allspice and bruised ginger for five minutes. Peel the eggs and put them into ajar. Pour the boiling vinegar over the eggs and cover. Store in a cool dry place. These eggs can be eaten within two weeks, but they will keep indefinitely.