- 12 eggs
- 1 cup white vinegar
- 1/2 cup water
- 2 tablespoons coarse salt
- 2 tablespoons pickling spice
- 1 onion, sliced
- 5 black peppercorns
- 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.
03/15/2017
recipepes.com
Emily's Pickled Eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
