Pickled Eggs are sure to become your new favorite snack! Easy to make and perfect for keeping in the refrigerator for a quick grab and go energy boost!
Servings: 8 eggs
- 8 large eggs hard boiled
- 1 1/4 cups white vinegar
- 3/4 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1/2 small yellow onion sliced
- 3 garlic cloves smashed
- 1 tablespoon fresh dill or several sprigs
- 1 bay leaf
- 1 teaspoon black peppercorns
To hard boil eggs: Place eggs in a single layer in a sauce pan. Add enough water to cover them compltely. Bring to a roaring boil. Turn off heat, and cover pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes. Peel the eggs.
Bring the water and vinegar to a boil in a small saucepan. Stir in the sugar and salt until it has dissolved. Remove from the heat.
Fill a 1 quart mason jar with the eggs, onion, garlic, dill, bay leaf, and black peppercorns. Top with the vinegar mixture. Seal and refrigerate for at least 1 week. Enjoy within 3 to 4 months for best quality. Please note that this recipe is inteded for refrigeration only and not for canning.