grandma's pickled eggs
(1 rating)
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.
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(1 rating)
yield
12 serving(s)
prep time
5 Min
cook time
30 Min
method
Stove Top
Ingredients For grandma's pickled eggs
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12large eggs hard boiled and peeled
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2 cwhite vinegar
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1 crice vinegar
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1 cwater
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2 Tbsppickling spices
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1 tspdill seed
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1 tspcoarse salt
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10black peppercorns
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1sweet onion thinly sliced
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3sprigs fresh dill
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2garlic cloves
How To Make grandma's pickled eggs
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1Place the peeled eggs in mason jars or tall cover-able container.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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