EASY PICKLED EGGS (NO CANNING REQUIRED)
Brenda Litzke
Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time!
Ingredients
12 hard boiled eggs peeled and cooled
2-3 sprigs fresh dill
1 clove garlic
3 cups white vinegar
1 cup water
1 teaspoon coarse salt
1 large onion thinly sliced
1 bay leaf
1/3 cup sugar
4 teaspoons pickling spices
Instructions
Place all ingredients except eggs, garlic, and dill in a saucepan.
Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
Pour the liquid over the eggs and seal the jar.
Refrigerate at least 3-4 days before eating (1 week is best).
Brenda Litzke
Quick and easy to prepare, these pickled eggs don’t require any special equipment or canning and they come out perfectly every time!
Ingredients
12 hard boiled eggs peeled and cooled
2-3 sprigs fresh dill
1 clove garlic
3 cups white vinegar
1 cup water
1 teaspoon coarse salt
1 large onion thinly sliced
1 bay leaf
1/3 cup sugar
4 teaspoons pickling spices
Instructions
Place all ingredients except eggs, garlic, and dill in a saucepan.
Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
Add garlic clove to the jar. Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
Pour the liquid over the eggs and seal the jar.
Refrigerate at least 3-4 days before eating (1 week is best).