Ginger Pickled Eggs – a delicious recipe with white vinegar, water, salt, whole cloves, peppers, ginger root. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the spices into a small cotton bag or a bag made from several thicknesses of cheese cloth. Put the bag into the vinegar with salt and water and boil 10 minutes. Remove spice bag and let solution cool.
2
Hard-cook a dozen eggs, dash into cold water to cool rapidly and remove shells. Pack eggs into half-gallon, quart or pint seal jars. The eggs may be kept for several weeks at room temperature but cool storage is recommended. Let stand in pickling solution at least two days before using.
3
(NOTE: If preferred, spices may be onitted or a little sugar or garlic added.) Pickled eggs may be used sliced as a garnish, in salads, as a relish, served whole or cut in half to eat out of hand. Tint if desired by adding food colour to pickling mixture. Kathleen Pickell 96MAY11
468
kcal
Calories
30
g
Fat
4
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups white vinegar, 1 1/2 cups water, 1 1/2 teaspoons salt, 1 teaspoon whole cloves, and more.
Yes, Ginger Pickled Eggs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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