Sweet Pickled Eggs

These hard boiled eggs pickled in a sweet brine and layered with onion rings will keep for up to 6 months refrigerated.

• Calories: 110 Calories

Ingredients

• 1 teaspoon salt
• 12 eggs
• 2 cups water
• 1 large onion, sliced into rings
• 2 cups white wine vinegar
• 1 tablespoon pickling spice, wrapped in cheesecloth
• 0.5 cup white sugar

Recipe Instructions

Step 1

Place eggs in a large pot and cover with water; cover the pot. Bring to a boil over medium-high heat; boil gently for 10 minutes. Drain. Run eggs under cold water until eggs cold. Peel eggs.

Step 2

Combine vinegar, water, sugar, and salt in a saucepan; cook and stir brine over medium heat until sugar dissolved.

Step 3

Layer whole eggs and onion rings in a sterilized 2-quart jar to within 1 inch of the top.

Step 4

Stir pickling spice into brine; pour into jar with eggs and onion to within 1/4 inch from the top. Wipe rim with a moist paper towel. Seal jar with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.