Prep 20 mins
Cook 10 mins
Make and share this Shelley's Pickled Eggs recipe from Food.com.
- 24 eggs
- 19.71 ml salt
- 59.16 ml sugar
- 236.59 ml water
- 946.36 ml white vinegar
- 1 large onion, sliced
- 29.58 ml pickling spices
- 2.46 ml pepper
- Boil egg and shell while still warm.
- Dissolve sugar and salt in water in sauce pan on stove over medium heat.
- Tie spices in a cloth bag. Add remaining ingredients to water mixture to make brine.
- Place eggs and brine in a glass container and refrigerate at least 24 hours. leave the spice bag in brine for a couple of days, then remove bag.