Description
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
- ½ cup water
- 2 tablespoons coarse salt
- 2 tablespoons pickling spice
- 1 onion, sliced
- 5 black peppercorns
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 3 days
Servings: 12