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| Emily's Pickled Eggs |
"This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating."
Ingredients :
- 12 eggs
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons coarse salt
- 2 tablespoons pickling spice
- 1 onion, sliced
- 5 black peppercorns
Instructions :
| Prep : 30M | Cook : 12M | Ready in : P3D |
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- Place eggs in a large pot 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. Place the eggs into a 1 quart wide mouth jar.
- In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.
Notes :
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