This is a dish that is not as popular in the United States as it used to be, and I’m not sure why. There are many variations of pickled egg recipes, but this small batch recipe is quick and easy. There is no sugar added so the eggs remain tart.
Eat them sooner instead of later, and get creative by adding them to a tossed green, potato, or tuna salad.
If you like trying foods a little outside the box, this recipe is for you; besides millions of great-grandpas can't be wrong!
PICKLED EGGS
INGREDIENTS
12 eggs
1/2 cup White Vinegar
1 Cup Water
2 Tablespoons Kosher Salt
2 teaspoons Pickling Spice
1 Onion, sliced
5 Black Peppercorns
DIRECTIONS
Place eggs in a large pot and cover with cold water. Bring water to a boil and cook eggs for 5 minutes, remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes longer. Remove from hot water, drain add some cold water, let rest a few minutes, then peel and place the eggs into a 1-quart wide mouth jar.
In a saucepan, combine the vinegar, water, salt, pickling spice, most of the onion (reserve a couple of slices), and black peppercorns. Bring to a rolling boil. Carefully ladle hot liquid over the eggs in the jar. Place slices of reserved onion on top and seal the jars. Cool to room temperature. Refrigerate for at least 2 days before serving. Keep refrigerated after opening.
