Prep Time::25 mins
Cook Time::5 mins
Additional Time::3 days 1 hr 10 mins
Total Time::3 days 1 hr 40 mins
Servings::12
Ingredients
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12 large eggs
1 cup white vinegar
½ cup water
1 medium onion, sliced
2 tablespoons coarse salt
2 tablespoons pickling spice
5 black peppercorns
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
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.
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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.
Dotdash Meredith Food Studios
Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil.
Dotdash Meredith Food Studios
Pour over the 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.
Dotdash Meredith Food Studios
Editor's Note:
Nutrition data for this recipe includes the full amount of brine. The actual amount of brine consumed will vary.