grandma's pickled eggs
Calling all pickle lovers! Grandma’s Pickled Eggs are a cinch to make and they don’t require canning. Simply heat the liquid mixture, pour over hard boiled eggs, cover and refrigerate. Be sure to read my helpful hints for perfect hard boiled eggs.
prep time
5 Min
cook time
30 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 12 large eggs hard boiled and peeled
- 2 cups white vinegar
- 1 cup rice vinegar
- 1 cup water
- 2 tablespoons pickling spices
- 1 teaspoon dill seed
- 1 teaspoon coarse salt
- 10 black peppercorns
- 1 sweet onion thinly sliced
- 3 sprigs fresh dill
- 2 garlic cloves
How To Make grandma's pickled eggs
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Step 1Place the peeled eggs in mason jars or tall cover-able container.
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Step 2Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
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Step 3Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, refrigerate for 3-4 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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