Emily's Pickled Eggs recipe
All Recipes Appetizers and Snacks Pickled Egg Recipes
Ingredients
- 12 eggs 1 cup white vinegar ½ cup water 2 tablespoons coarse salt 2 tablespoons pickling spice 1 onion, sliced 5 black peppercorns
Nutrition Info
- 78.2 caloriescarbohydrate: 1.8 gcholesterol: 186 mgfat: 5 gfiber: 0.3 gprotein: 6.4 gsaturatedFat: 1.6 gservingSize: -sodium: 1030.8 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Emily's Pickled Eggs
Directions
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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.