Tangy Pickled Eggs


What You'll Need

12 eggs
3 cups white vinegar
1/2 cup water
1 garlic clove, thinly sliced
2 tablespoons sugar
1 tablespoon pickling spice
1 teaspoon salt
1/2 teaspoon black pepper


What to Do

Place eggs in a large saucepan with enough water to cover them; bring to boil over high heat. Remove from heat, cover, and let sit 20 minutes. Drain hot water then run cold water over eggs. Let eggs cool 5 to 10 minutes, then peel. Place in a large canning jar or bowl and set aside.

In large saucepan over high heat, combine remaining ingredients; bring to boil. Allow to cool slightly then carefully pour mixture over eggs. Cover and chill overnight before serving.

Before You Start Cooking!

Covered tightly, these should keep in the refrigerator for up to one month.

To make these Amish-style, add 1/2 cup beet juice in place of the 1/2 cup water called for in the recipe. You can also add some sliced or whole canned beets if you want!