Emily's Pickled Eggs recipe

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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 calories
carbohydrate: 1.8 g
cholesterol: 186 mg
fat: 5 g
fiber: 0.3 g
protein: 6.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 1030.8 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

12 eggs

Recipe Note

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.

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