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Pickled Eggs

L.Slezinger
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Course Appetizer

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!