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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is a perfect recipe to use already prepared hard-boiled egg. They would be great for a brunch or springtime luncheon.—American Egg Board, Linda Braun, Park Ridge, Illinois Ingredients:
2 cups white vinegar |
1 medium onion, thinly sliced |
2 tablespoons sugar |
2 teaspoons mixed pickling spices |
2 teaspoons curry powder |
1 teaspoon salt |
12 hard-cooked eggs, peeled |
Directions:
1. In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes.
2. Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight. Yield: 1 dozen.
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