Ingredients
- 1 dozen eggs
- 3 cups cider vinegar
- 3 cups water
- 2 tbs. mixed pickling spice
- 1 medium onion, sliced
- 1 tsp. salt
Directions
Put eggs in a large pot, cover with cold water, and bring to a boil. Boil gently for 6 minutes, the drain and chill under running cold water. Peel eggs.
In a saucepan combine vinegar, water, pickling spice, onion and spice, onion and salt. Bring just to a boil, then remove from heat and let cool 15 minutes. Pack eggs into a large, clean glass jar and pour in warm liquid; let cool, then cover and refrigerate at least 1 day before using.
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Submitted 6/13/05.
Source: California Culinary Academy
Submitted By: Rick Smith
rick@epicurean.com
Pickled Eggs