Ingredients

Instructions

  1. Place eggs in saucepan and cover with water.
  2. When water begins to boil, remove from heat and cover.
  3. Let eggs sit in hot water for 18 minutes.
  4. Cool in cold water and peel.
  5. In a saucepan, combine vinegar, garlic, peppercorns, allspice and sliced ginger.
  6. Simmer for 10 minutes.
  7. Place eggs in sterilized jars.
  8. Pour vinegar mixture over eggs.
  9. (You may strain vinegar, if desired.) Seal and place jars in preserving pan with rack.
  10. Water should cover jars with at least 1-inch of water above tops of jars.
  11. Bring water to a boil; cover and boil for 10 minutes.
  12. Remove jars and cool.
  13. Check seals.
  14. Store about one month before opening.