Ingredients
12
12 servings
- •12 large eggs
- •1 cup white vinegar
- •0.5 cup water
- •1 medium onion, sliced
- •2 tablespoons coarse salt
- •2 tablespoons pickling spice
- •5 black peppercorns
Instructions
- Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.
- Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.
- Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil, then pour over eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.
Nutritional Facts
Per 12 servings
- Calories: 78
- Carbohydrate: 2g
- Fat: 5g
- Fiber: 0g
- Protein: 6g
- Sugar: 1g
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