Quebec Pickled Eggs
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
12
Eggs12
Whole Cloves1 tsp
Black Peppercorn1
Bay Leaf2 cups
Distilled White Vinegar1 cup
Water2 tsps
SaltDirections:
1
Place eggs in a medium saucepan and cover with cold water
2
Bring water to a boil and immediately remove from heat
3
Cover and let eggs stand in hot water for 10 to 12 minutes
4
Remove from hot water, cool and peel
5
In a cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf
6
Place in a medium saucepan with distilled white vinegar, water and salt
7
Bring to a boil and continue boiling 10 minutes
8
Discard wrapped spices
9
Place eggs in sterile containers
10
Cover with the hot vinegar mixture
11
Seal containers
12
Chill in the refrigerator at least 2 days before serving