PICKLED EGGS
12 hard cooked Eggs*, peeled
2 cups Vinegar
3/4 cups Water
1 med. Onion, sliced and separated in rings (vidalia or spanish)
(1 Tbsp. honey) OPTIONAL
1 or 2 cloves of Garlic
3 tsp. crushed red pepper
3 tsp. pickling salt
Directions12 hard cooked Eggs*, peeled
2 cups Vinegar
3/4 cups Water
1 med. Onion, sliced and separated in rings (vidalia or spanish)
(1 Tbsp. honey) OPTIONAL
1 or 2 cloves of Garlic
3 tsp. crushed red pepper
3 tsp. pickling salt
Boil all ingredients (except eggs) for 5 minutes and then pour into a
wide-mouth jar or container and add hard cooked eggs.
Cover and let sit at least overnight in refrigerator before eating.
Will keep for weeks if kept covered.
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