Pickled Eggs II

Recipe View 1 mins Gently place the eggs in a medium saucepan, ensuring they are covered with cold water. (1 minute)

Recipe View 12 mins Bring the water to a rolling boil, then immediately remove the saucepan from the heat. Cover the saucepan tightly and allow the eggs to stand in the hot water for 10-12 minutes. (12 minutes)

Recipe View 10 mins Carefully remove the eggs from the hot water and transfer them to an ice bath to cool rapidly. Once cooled, peel the eggs with care. (10 minutes)

Recipe View 5 mins In a separate medium saucepan, combine the distilled white vinegar, water, and pickling spice over medium heat. Bring the mixture to a gentle boil. (5 minutes)

Recipe View 2 mins Once boiling, add the crushed garlic and bay leaf to the vinegar mixture. Remove the saucepan from the heat and allow the flavors to meld for a few minutes. (2 minutes)

Recipe View 3 mins Transfer the peeled eggs to sterile jars or containers. Carefully pour the hot vinegar mixture over the eggs, ensuring they are fully submerged. (3 minutes)

Recipe View Seal the containers tightly and refrigerate for a minimum of 8-10 days before serving. This allows the eggs to fully absorb the pickling flavors. (8-10 days)