Grandma's Pickled Eggs
Calling all pickle lovers! Grandma's Pickled Eggs are a cinch to make. Heat the liquid mixture, pour over hard-boiled eggs, cover, and refrigerate.
Servings 12
Calories 74kcal
Ingredients
- 12 large eggs hard boiled and peeled
- 2 cups white vinegar
- 1 cup apple cider 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 a tall coverable container.
- Add both kinds of vinegar, water, pickling spices, dill seed, salt, black peppercorns, and onions in a saucepan 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, and refrigerate for 3-4 days before enjoying!
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.
Nutrition
Calories: 74kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 194mg | Sodium: 206mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg