Emily's Pickled Eggs
Recipe information
Recipe Icon - Master recipes
Cooking:
25 min.
Recipe Icon - Master recipes
Servings per container:
12
Recipe Icon - Master recipes
Source:

Ingredients for - Emily's Pickled Eggs

1. Eggs - 12 large
2. White vinegar - 1 cup
3. Water - ½ cup
4. Onion, sliced - 1 medium
5. Coarse salt - 2 tablespoons
6. Pickling spice - 2 tablespoons
7. Black peppercorns - 5

How to cook deliciously - Emily's Pickled Eggs

1. Stage

Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.

2. Stage

Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.

3. Stage

Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil, then pour over eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.