Ann posted 04-11-98
Spiced Pickled Eggs
12 hard boiled eggs 2 c. vinegar 1 med. onion, sliced and separated in rings 1/4 c. sugar (or less) 1 T. pickling spice* 1 tsp. salt *Red pepper flakes Peel eggs and put loosely in jar. Set aside. Combine ingredients in a sauce pan. Bring to a boil. Reduce heat to low and simmer 5 minutes. Pour hot mixture over eggs. Seal with air tight lid. Put in refrigerator at least 2 (better 4) days before serving. Will keep up to 3 weeks. The longer, the better!
For bright red eggs: put at least one small beet in the marinade.
*For spicier eggs: use MORE pickling spice, and add some crushed red pepper
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