Ingredients
12
12 servings
- •12 eggs
- •1 large onion, sliced into rings
- •2 cups white wine vinegar
- •2 cups water
- •½ cup white sugar
- •1 teaspoon salt
- •1 tablespoon pickling spice, wrapped in cheesecloth
Instructions
- Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
- Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
- Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
- Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.
Nutritional Facts
Per 12 servings
- Calories: 110
- Carbohydrate: 10g
- Fat: 5g
- Fiber: 0g
- Protein: 7g
- Sugar: 9g
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