Description
These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.
Ingredients
- 12 eggs
- 1 onion, sliced into rings
- 1 cup distilled white vinegar
- 1 cup water
- ΒΌ cup white sugar
- 10 cloves garlic, peeled
Instructions
- Place eggs in a medium saucepan 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 eggs and onion into a 1-quart jar.
- Combine vinegar
- water
- garlic
- and sugar in a medium saucepan; bring to a boil. Remove from heat and allow to cool
- about 15 minutes.
- Pour vinegar mixture over eggs and cover with a lid. Refrigerate for 1 week before serving.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 1 week
Servings: 12