Emily'S Pickled Eggs

7 ingredients
2 steps

Ingredients

  • 12 eggs
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons coarse salt
  • 2 tablespoons pickling spice
  • 1 onion, sliced
  • 5 black peppercorns

Directions

  1. 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.
  2. 2
    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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