Classic Pickled Eggs

I used to make pickled eggs for Errol with a recipe my sister Priscilla gave me, but I thought I’d try this recipe out and see if he likes it as well.

For this recipe you will need:

2 dozen eggs, hard boiled and peeled
8 cups white vinegar
3 cups water
3 teaspoons salt
2 tablespoons pickling spice
1/2 small onions, leave in rings

Sterilize a large mouth jar. Hard boil and peel the eggs, placing them into the jar.

In a pot combine the vinegar, water, salt, onion, and pickling spice. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool.

Pour the brine over the eggs. Seal the jar. Let the eggs sit in the brine for at least 3 days before eating.


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