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!

L.Slezinger

Pickled Eggs

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Course: Appetizer

Ingredients Method Notes

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

Method

 

1. 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.
2. 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).

   
   
   
3. Cool the eggs under cold water.. Eggs are much easier to peel when cold
4. Once they are all peeled, find a nicely sealed container or jar you want to pickle the eggs
5. Place the peeled eggs in the container or jar.
6. Pour the White Vinegar on top of the eggs enough to cover
7. add the spices
8. seal it tight and keep in the fridge for two days minimum
9. Enjoy!

Notes

Make sure the eggs sit in the fridge for a couple days before you eat!

ENJOY!