Pickled Eggs
Ingredients
- Hard-cook and peel 24 to 36 eggs .
- In a jar, put eggs, and red onion rings.
Instructions
Boil: 3 cups vinegar (white, or cider) 3 T. pickling spice 1 tsp. garlic puree 1 T. sugar 2 T. salt 1/2 tsp celery salt a bit of crushed red chili peppers After mixture above has boiled for a few minutes, pour it over the eggs. Put on lid and let sit at room temperature overnight. Pour off liquid and re-boil it, and pour it again over the eggs. Cool. Let sit out for another few hour. Then refrigerate for up to 2 or 3 weeks. (If you don't have pickling spice on hand, use your choice of peppercorns, cloves, cinnamon, ginger, dry mustad, bay leaf, etc; mixed together)