Pickled Eggs

1. 1

   Layer the herbs and eggs in a glass jar with a tight fitting lid.

2. 2

   Cover with the vinegar and seal.

3. 3

   Let stand in a cool, dark place for 1 week before using.

4. 4

   The eggs will then keep in the refrigerator for about 2 months.

5. 5

   After the eggs are eaten, the vinegar can be used in salads or marinades.

6. 6

   For variation, you can add a sliced lemon or a sliced onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.