Pickled Eggs

Servings: 3
9 Hard Cooked Eggs
6 Cups White Vinegar
6 Tbs. Sugar
3 Tbs. Pickling Spice
1 Medium Onion
3 Tbs. Pickling Salt
3/4 Tsp Garlic Powder
3 Tsp Crushed Red Pepper (Optional)
Bring to boil in sauce pan, spices, vinegar, simmer 10 minutes. Strain and cool. In quart jar put hard boiled eggs & sliced onion. Fill with brine, cover and refrigerate for 3 days before using. Will keep for two months.

To Boil Eggs: To water add 2 Tbs vinegar and 1 Tbs Salt. Boil eggs three minutes. Remove from heat, cover for 20 minutes then run under cold water to stop cooking.

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