Simple and easy to prepare, these sweet pickled eggs will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread, and assorted cheeses.
Ingredients
- 12 eggs
- 2 cups white wine vinegar
- 2 cups water
- 0.5 cups white sugar
- 1 teaspoon salt
- 1 large onion , sliced into rings
- 1 tablespoon pickling spice , wrapped in cheesecloth
Instructions
-
1
Place eggs in a large pot and cover with water; cover the pot. Bring to a boil over medium-high heat; boil gently for 10 minutes. Drain. Run eggs under cold water until eggs cold. Peel eggs.
-
2
Combine vinegar, water, sugar, and salt in a saucepan; cook and stir brine over medium heat until sugar dissolved.
-
3
Layer whole eggs and onion rings in a sterilized 2-quart jar to within 1 inch of the top.
-
4
Stir pickling spice into brine; pour into jar with eggs and onion to within 1/4 inch from the top. Wipe rim with a moist paper towel. Seal jar with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Nutrition Facts
Per serving
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