• 12servings
  • 5minutes
  • 78calories

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Nutrition Info . . .

VitaminsB1, B2, B3, B12, H, C, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 eggs

  2. 1 cup white vinegar

  3. 1/2 cup water

  4. 2 tablespoons coarse salt

  5. 2 tablespoons pickling spice

  6. 1 onion, sliced

  7. 5 black peppercorns

Instructions Jump to Ingredients ↑

  1. Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. 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; pour over the eggs in the jar. Place a couple of slices of onion on top and seal the jars. Cool to room temperature, then refrigerate for 3 days before serving.


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