Try this recipe for quick and easy pickled eggs. They're great to have on hand for entertaining, and they make a nice gift too. Plan ahead though, they need to be refrigerated for at least three days before they're ready to eat.
Ingredients
- eggs: 12 piece
- white vinegar: 1 cup
- water: 0.5 cup
- medium onion: 1 piece (sliced)
- coarse salt: 2 Tbsp
- pickling spice: 2 Tbsp
- black peppercorns: 5 piece
Metric Conversion
Stages of cooking
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Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.
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Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.
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Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil, then pour over eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.
