Pickled Eggs

8 ingredients
6 steps

Ingredients

  • 12 hard-cooked eggs, peeled
  • 2 bay leaves
  • 1 sprig thyme
  • 3 Tbsp. coarsely chopped chives
  • 3 sprigs Italian parsley
  • 1 small chili pepper (fresh or dried)
  • 12 whole peppercorns
  • 3 c. white wine vinegar

Directions

  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.

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