Pickled Eggs
You could pickle just about anything and I would eat it!! I do love me some pickled eggs. Healthy and filling and a kickin’ BITE! My Nana would always make some to keep in her fridge when she knew I would be coming to town. They do not smell the prettiest, but they sure are good! If stored properly in fridge you are looking at a pretty long shelf life.
Enjoy!
Pickled Eggs
Ingredients
- 1 dozen large eggs
- 2 qt White Vinegar really coat and cover the eggs
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp sugar
- 1 red onion(Optional) Makes the eggs pretty and pink
Instructions
- Place eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
- Remove from burner and cover that pan. Let eggs sit in hot water about 12 minutes for large eggs (about 9 minutes for medium eggs; 15 minutes for extra large).
- Cool the eggs under cold water.. Eggs are much easier to peel when cold
- Once they are all peeled, find a nicely sealed container or jar you want to pickle the eggs
- Place the peeled eggs in the container or jar.
- Pour the White Vinegar on top of the eggs enough to cover
- add the spices
- seal it tight and keep in the fridge for two days minimum
- Enjoy!
Notes
Make sure the eggs sit in the fridge for a couple days before you eat!
ENJOY!
