Pickled Eggs
Spice up your favorite salad with these delicious pickled eggs.
Ingredients
2 quart jars with lids, cleaned
4 cups white vinegar
1/3 cup sugar
1 tbsp yellow mustard seeds
1 tbsp black peppercorns
2 tbsp dry dill
4 bay leaves, crushed
1 medium onions, sliced
1 tbsp season salt
24 eggs, hard boiled and peeled
Instructions
1
Set the quart jars aside until ready to use.
2
Add the white vinegar, sugar, yellow mustard seeds, black peppercorns, dry dill, crushed bay leaves, onions slices and season salt to a large sauce pan. Bring to a boil while stirring and make sure all of the sugar has dissolved. Remove from the stove and allow it to cool slightly.
3
Divide the eggs between the two prepared quart jars.
4
Pour the pickling solution between the two prepared jars. If needed, strain the remaining pickling solution and finishing dividing the herbs and spices between the 2 jars. Reserve any extra for a vinaigrette on a salad.
5
Seal the jars up and place them in the refrigerator overnight. Keep the jars in the refrigerator when not using, serve and enjoy with your favorite salad or by themselves.
