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.

Course Breakfast

Cuisine Southern

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Prep Time 5

Cook Time 30

Servings

Calories 74kcal

Author Beth Pierce

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

Store the pickled eggs in an airtight container in the fridge. They should be refrigerated and below the brine solution at all times.
They last up to 3 months when properly stored.

Nutrition