Basic Pickled Eggs
Basic Pickled Eggs recipe
Yield
36 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
water
|
*
|
| 1 | quart |
vinegar
white |
*
|
| 2 |
onions
|
*
|
|
| 1 | jar |
sweet yellow bell peppers
waxed |
*
|
| 36 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
water
|
*
|
| 0.9 | l |
vinegar
white |
*
|
| 2 | each |
onions
|
*
|
| 1 | jar |
sweet yellow bell peppers
waxed |
*
|
| 36 | large |
eggs
|
|
Directions
Hard boil eggs.
Slice onions very thinly. Combine water and vinegar in LARGE container (not plastic).
Stir well. Peel eggs, and layer in jar with sliced onions and peppers.
Cover jar and let marinate on counter.
DO NOT REFRIGERATE.
Eggs will get spicier the longer you leave them in marinade.
Minimum time is about one week - maximum time is as long as you wish.
When you don't want them to marinate any longer, remove them from jar and place in container without any liquid.
