Categories: pickles-relish
Ingredients
- 2 tsp. pickling spices
- 12 peppercorns
- 3 1/2 cups white vinegar
- 2 4sp. ground ginger, optional
- 12 hard-cooked eggs, peeled (or 24 to 36 quail eggs)
- 2 medium onions, sliced
- 3 garlic cloves
- 1/2 tsp. dill weed or dill seed
Directions
- In a saucepan, combine pickling spices, peppercorns, vinegar and ginger, if using. Bring to a boil; reduce heat and simmer 5 minutes.
- Place eggs in a wide-mouth glass jar or crock. Tuck onions, garlic and dill weed among eggs.
- Pour hot, spiced liquid over eggs to cover, if liquid does nor cover eggs, add boiling water as needed. Cover and refrigerate at least 10 days before serving. They may be held, refrigerated, in the pickling liquid several months.
- Serve whole or in wedges with salt and pepper to taste.