Tangy Pickled Eggs

Name: Tangy Pickled Eggs
Total time: PT3D
Yield: 12
Ingredients: 12 large eggs; 250 ml white vinegar; 125 ml water; 1 medium onion, sliced; 30 g coarse salt; 30 g pickling spice; 5 black peppercorns

These tangy pickled eggs are a delightful addition to your pantry, and they're simple to prepare. In just three days, you'll have a tasty treat that also makes a lovely holiday present!

easy

78kcal

calories

carbohydrates

fat

fiber

protein

1031mg

sodium

sugar

Appetizer Snack American

Ingredients

12 large eggs

250 ml white vinegar

125 ml water

1 medium onion, sliced

30 g coarse salt

30 g pickling spice

5 black peppercorns

Directions

Step 1

Prepare all the ingredients.

Step 2

In a large pot, place the eggs and cover them with cold water. Bring the water to a boil, then remove from the heat. Cover the pot and let the eggs sit in the hot water for 10 to 12 minutes.

Step 3

Transfer the eggs to a strainer and rinse them under cold water for 1 minute. Return the eggs to the pot, fill it with cold water, and let them cool enough to handle, which takes about 2 to 3 minutes. Peel the eggs and place them in a 1-liter wide-mouth jar.

Step 4

In a saucepan, combine the vinegar, water, most of the sliced onion, salt, pickling spice, and peppercorns. Bring the mixture to a rolling boil.

Step 5

Pour the mixture over the eggs in the jar. Place the remaining onion slices on top and seal the jar. Let it cool to room temperature, which takes about 1 hour, then refrigerate for 3 days before serving.