pickled eggs
- 12 hard boiled eggs
- 2 cups water
- 2 cups white vinegar
- 2 tbsp sugar
- 3 tsp pickling spice
- 2 tsp salt
Hard boil your eggs. Cool and peel the eggs. Place eggs in a large jar.
Put the pickling spices in a tea ball or a cheese cloth bag. Place it, along with the balance of the ingredients in a small sauce pot. Bring to boil, then simmer balance of ingredients for 10 minutes.
Remove tea ball. Pour the hot liquid into the jar to cover the eggs. Let stand on the counter to cool.
Once cooled, place a lid on the jar. Refrigerate for a least 48 hours before consuming.
Recipe Hints
- Leave your spices loose and add them to the jar with the liquid or strain the spices when pouring the liquid into the jar
- Slice up an onion and add some rings to the jar when you add your eggs
