Pickled Eggs (And Beets if Wanted)
2009-01-03- Course: Appetizers
- Yield : 12
- Servings : 12
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
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To make easy to peel hard boiled eggs, allow the fresh eggs to age for a couple of weeks in the refrigerator before boiling.
Ingredients
- 12 hard cooked eggs
- 2 medium sliced onions
- 2 tbsp yellow mustard
- 2 cups white vinegar
- 1 cup sugar
- 1 tbsp salt
- 1 tbsp celery seed
- 1 tbsp mustard seed
- 6 cloves whole
- a few whole peppercorn to taste
- 1 gallon glass jar with lid
- 1 can whole or sliced beets
Directions
Step 1
Boil and cool eggs before starting otherwise the eggs will be tough.
Step 2
Blend the mustard with a little vinegar. Add the remaining vinegar, sugar, salt and spices. Cover and heat to boiling and simmer ten minutes.
Step 3
Place the eggs and onions in glass jar; fill with the hot vinegar mixture up to 1/2 inch from the top.
Step 4
Cover and refrigerate or process in a hot water bath canner for 10 minutes. Wait one week before eating.
Step 5
To prepare the beets and eggs omit the mustard as that gives the eggs a yellow color. Add the beets to the jar with the eggs and onions which will give the red color.
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