Spiced Pickled Eggs

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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