Mama'S Best Pickled Eggs

1. 1

   Place eggs in saucepan and cover with water.

2. 2

   When water begins to boil, remove from heat and cover.

3. 3

   Let eggs sit in hot water for 18 minutes.

4. 4

   Cool in cold water and peel.

5. 5

   In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.

6. 6

   Simmer for 10 minutes.

7. 7

   Place eggs in sterilized jars.

8. 8

   Pour vinegar mixture over eggs.

9. 9

   (You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack.

10. 10

    Water should cover jars with at least 1-inch of water above tops of jars.

11. 11

    Bring water to a boil; cover and boil for 10 minutes.

12. 12

    Remove jars and cool.

13. 13

    Check seals.

14. 14

    Store about one month before opening.

* Per serving · 4 servings · Values may vary.

No additional tips available.