PICKLED EGGS (HERBAL)
Pickled Eggs (herbal)
- 12 hard cooked eggs
- 2 bay leaves
- 1 sprig of thyme
- 3 tbsps. coarsley chopped chives
- 3 sprigs of Italian parsley
- 1 small chili pepper, fresh or
- 12 whole peppercorns
- 3 cups white wine vinegar
Layer the eggs and herbs in a jar with a tight fitting lid.
Cover with the vinegar and seal.
Let stand in a cool, dark place for 1 week before using.
The eggs will keep for about 2 months in the refrigerator.
The vinegar may be used in salads and marinade after the eggs are gone.
Use only tarragon or a combination
of chives, chervil, parsley, & peppercorns. Add a sliced lemon or a sliced onion.
These eggs are a wonderful addition
to a picnic or buffet.