Grandma’s Pickled Eggs
Calling all pickle lovers! Grandma’s Pickled Eggs are a cinch to make. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes plus pickling time
- Yield: 12 1x
- Category: breakfast
- Method: stove top
- Cuisine: Southern
Scale
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 garlic cloves
Instructions
- Place the peeled eggs in mason jars or tall cover-able container.
- Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and 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, refrigerate for 3-4 days.
Notes
- Follow my tips for hard boiling eggs with the most important tip being purchasing eggs that are close to expiration.
- For whiter eggs remove most of the cloves from the pickling spice.
- Pickled eggs are best after several days however I have enjoyed them after twenty four hours.
- Keep pickled eggs refrigerated at all times.
- Enjoy the pickled onions in the jar as well. They are delicious.
Keywords: how to make pickled eggs, how to pickle eggs, spicy pickled eggs
Find it online: https://www.smalltownwoman.com/grandmas-pickled-eggs/