Recipe of the Week
Sweet Ginger Eggs
2 dozen hard-boiled eggs, peeled
3 small onions, sliced into rings
1 teaspoon dillweed
1 quart white vinegar
1/2 cup sugar
2 tablespoons ground ginger
2 tablespoons pickling spices
20 whole black peppercorns
6 cloves garlic, whole
Arrange the eggs, dillweed and onion rings attractively in a glass jar.
Combine all other ingredients in a covered saucepan and bring to a boil. Reduce the heat and simmer for an additional five minutes.
Pour the hot pickling solution over the eggs, dillweed and onion rings. Make sure they are completely covered with the solution. If additional solution is needed, add a mixture of half vinegar and half water.
Cover and store in the refrigerator for one week before serving.
Click here for more recipes
Have a recipe you’d like to share? Please send it via email to firstname.lastname@example.org. Contributed recipes may appear online or in the BHM newsletter.