Pickled Eggs - Bev Emigh
Instructions
Place a carton of 12 eggs on the counter for a few hours to warm to room temp.
Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch.
Cover and bring to boil over high heat. Boil for 5 minutes, remove from heat, leaving covered let sit for 15 minutes.
Drain, run cold water over the eggs, shock the eggs with at least 1/2 bag ice (2 quarts or so). Leave them till cold.
The shock helps loosen the shell and makes them easier to peel.
When peeling, gently tap egg all around, roll in your hands and peel away the shell.
Divide the eggs between two 1 quart jars fitted with lids. Slice large onion and share between the jars if desired.
In a saucepan mix:
1 cup vinegar
2/3 cup water
1 tblsp sugar
2 tbsp pickling spice
1 tblsp salt
Simmer for 10 minutes. Pour hot over the eggs. Cover with lid. Refridgerate at least 5-7 days before tasting.
Will keep in fridge up to one month if they last that long.
Place a carton of 12 eggs on the counter for a few hours to warm to room temp.
Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch.
Cover and bring to boil over high heat. Boil for 5 minutes, remove from heat, leaving covered let sit for 15 minutes.
Drain, run cold water over the eggs, shock the eggs with at least 1/2 bag ice (2 quarts or so). Leave them till cold.
The shock helps loosen the shell and makes them easier to peel.
When peeling, gently tap egg all around, roll in your hands and peel away the shell.
Divide the eggs between two 1 quart jars fitted with lids. Slice large onion and share between the jars if desired.
In a saucepan mix:
1 cup vinegar
2/3 cup water
1 tblsp sugar
2 tbsp pickling spice
1 tblsp salt
Simmer for 10 minutes. Pour hot over the eggs. Cover with lid. Refridgerate at least 5-7 days before tasting.
Will keep in fridge up to one month if they last that long.