Description
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.
Ingredients
- 12 Large Eggs Hard Boiled And Peeled
- 2 cups White Vinegar
- 1 cup Rice Vinegar
- 1 cup Water
- 2 Tablespoons Pickling Spices
- 1 teaspoon Dill Seed
- 1 teaspoon Coarse Salt
- 10 Black Peppercorns
- 1 Sweet Onion, Thinly Sliced
- 3 sprigs Fresh Dill
- 2 cloves Garlic
Preparation
Place peeled eggs in Mason jars or tall cover-able container.
In a sauce pan, add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions. Bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, and refrigerate for 3–4 days.
