Calling all pickle lovers! Grandma’s Pickled Eggs are a snap to make and they don’t require canning. Simply heat liquid mixture, pour over hard-boiled eggs, cover and refrigerate.
- 12 Large Boiled and Shelled Eggs
- 2 cups White vinegar
- 1 cup rice vinegar
- 1 cup Water
- 2 tablespoons Pickling spices
- 1 teaspoon Dill seed
- 1 teaspoon Coarse salt
- ten Black peppercorns
- 1 Sweet onion, thinly sliced
- 3 strands fresh dill
- 2 cloves Garlic
Place the shelled eggs in mason jars or a large lidded container.
In a saucepan, add the two vinegars, water, pickling spices, dill seeds, salt, black peppercorns and onions. Bring to a low boil. Let simmer for 5 minutes. Pour the hot liquid over the eggs.
Put the sprigs of garlic and dill in the jar with the eggs. Close the jars, let cool to room temperature and refrigerate for 3-4 days.