Pickled Eggs
10 ingredients
4 steps
Ingredients
- 1 doz. small eggs
- 2 c. vinegar (white)
- 1 c. water
- 1 1/2 Tbsp. salt
- 1 Tbsp. sugar
- 3 bay leaves
- 1 or 2 red hot peppers (whole or sliced)
- 1/2 Tbsp. celery seed
- 1/2 Tbsp. mustard seed
- 1 piece derived dill weed
Directions
-
1Hard-boil eggs and peel.
-
2Combine all other ingredients; bring to boil and pour over eggs.
-
3Cool and refrigerate for 10 days in tightly closed quart jar before serving.
-
4Keep refrigerated.
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