LOCATION: Recipes >> Preserving Meats >> Pickled Eggs 34
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Pickled Eggs 34
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Pickled Eggs
2 cups distilled vinegar
3 Tbsp sugar
1 1/2 tsp. salt
1 tsp. pickling spice
1 clove garlic, peeled
1 dozen hard-cooked eggs, peeled
Put it all together in a gallon glass jar and stir. Tighten the
lid. If the lid is metal, cover the inside of the lid with wax
paper, as the vinegar mixture can be corrosive. Your eggs will be
ready in roughly 3 days or when they are firm, but the longer they
pickle, the better they are! Best with a little salt and pepper!
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