Pickled Eggs – How To Make Pickled Eggs
Ingredients
- 1 Dozen – Eggs (Hard boiled and peeled)
- 3 Cups – Distilled White Vinegar
- 1/4 Cup – Pickling Spice
- 1/4 Cup – Sugar
- 2 tsp – Kosher Salt
- 2 Cans – Whole Beets (drained with 1 cup of juice reserved)
- 1 Jar – Peal Onions (drained)
Directions
- In a medium sauce pan combine vinegar, pickling spice, beet juice, sugar and salt.
- Bring to a boil, reduce heat to low and simmer for 5 minutes.
- In a large glass resealable jar add one can of drained beets, half the pearl onionshardboiled eggs, second can of drained beets and the rest of the pearl onions.
- Fill the jar with the pickling liquid ensuring to get all of the spices in the jar. Add more vinegar if needed to top off.
- Seal the jar, shake well and let cool for several hours on the counter.
- Refrigerate for at least one week.
- After one week they are fully pickled.
Enjoy!
*NOTE – I eat these within a month but have been told they last over a year. But I err on the side of caution.
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