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
- Cook Time: 30 plus pickling time
- Total Time: 39 minute
- 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.
Keywords: breakfast, eggs, pickled eggs, pickled recipe
Find it online: https://www.smalltownwoman.com/grandmas-pickled-eggs/