GRANDMA'S PICKLED EGGS
Calling all pickle lovers! Grandma's Pickled Eggs are a cinch to make and they don't require canning. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate. Be sure to read my helpful hints for perfect hard boiled eggs.
Provided by Beth Pierce
Categories Eggs
Time 35m
Number Of Ingredients 11
Steps:
- 1. Place the peeled eggs in mason jars or tall cover-able container.
- 2. Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
- 3. Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, refrigerate for 3-4 days.
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