Emily's Pickled Eggs

Name: Emily's Pickled Eggs
Prep time: 30 min
Cook time: 5 min
Yield: 12
Ingredients: 12 eggs; 1 cup white vinegar; 1/2 cup water; 2 tablespoons coarse salt; 2 tablespoons pickling spice; 1 onion, sliced; 5 black peppercorns

⏱️ Ready in 35 min 🥄 Prep 30 min 🔥 Cook 5 min 👥 12 servings 👁️ 15 views

This wonderful picked egg recipe is quick and easy. Perfect for a nice gift, or just to have on hand for entertaining. Plan ahead though, they need to be refrigerated for at least 3 days before they're ready for eating.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Snack

📊 At a Glance

Prep 30 min

Cook 5 min

Serves 12

Difficulty Medium

🛒 Ingredients

12 eggs

1 cup white vinegar

1/2 cup water

2 tablespoons coarse salt

2 tablespoons pickling spice

1 onion, sliced

5 black peppercorns

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 78

% Daily Value*

Total Fat 5g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1031mg 45%

Total Carbohydrate 1.8g 1%

Dietary Fiber 0.3g 1%

Total Sugars 0.8g

Protein 6.4g 13%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place eggs in a large pot and cover with cold water.

Bring water to a boil and immediately remove from heat.

Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool and peel.

Place the eggs into a 1 quart wide mouth jar.

In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns.

Bring to a rolling boil; pour over the eggs in the jar.

Place a couple of slices of onion on top and seal the jars.

Cool to room temperature, then refrigerate for 3 days before serving.