Quebec Pickled Eggs

Vinegar and spices make these pickled eggs perfect for salads and party platters.

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12 eggs

12 whole cloves

2 slices fresh ginger root

1 teaspoon black peppercorns

1 bay leaf

2 cups distilled white vinegar

1/2 cup water

2 teaspoons salt

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

In a cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices.

Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.

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