GRANDMA'S PICKLED EGGS

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Calling all pickle lovers! Grandma's Pickled Eggs are a cinch to make and they don't require canning. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate. Be sure to read my helpful hints for perfect hard boiled eggs.

Provided by Beth Pierce

Categories     Eggs

Time 35m

Number Of Ingredients 11

12 large eggs hard boiled and peeled
2 c white vinegar
1 c rice vinegar
1 c water
2 Tbsp pickling spices
1 tsp dill seed
1 tsp coarse salt
10 black peppercorns
1 sweet onion thinly sliced
3 sprigs fresh dill
2 garlic cloves

Steps:

  • 1. Place the peeled eggs in mason jars or tall cover-able container.
  • 2. Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
  • 3. Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, refrigerate for 3-4 days.

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