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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Adapted recipe for delcious pickled eggs ( not sweet and sour ) I added more sugar to cut down on the strong vinegar taste. If tinted pink from the beet juice and when cut, these look beautiful. The longer they stay in the jar,, the more pickled they get but can be eaten after 3 days too Ingredients:
12 large hard-boiled eggs, peeled |
4 cups white vinegar |
1 cup canned beet juice ( drained from a can)- optional for pink pickled eggs ) |
1 teaspoon salt |
2 medium onions, chopped |
1/3 cup sugar - i added more to taste |
1 heaping tablespoon pickling spices |
Directions:
1. Put the peeled hardboiled eggs in a large jar. glass jar
2. Boil the remaining ingredients together to dissolve sugar
3. Pour over the eggs in the jar.
4. Cool and chill one week before using, shaking jar gently each day
5. Keeps in refrigerator for 2 weeks
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