Emily’s Tangy Pickled Eggs

Name: Emily’s Tangy Pickled Eggs
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 12 servings
Cuisine: Amish and Mennonite, Southern Recipes, American
Ingredients: 5 whole Black Peppercorns; 2 tbsp Coarse Salt; 12 whole Eggs; 2 tbsp Pickling Spice; 0.5 cup Water; 1 cup White Vinegar; 1 whole Yellow Onion

Appetizer 🧄Side Dish 🥗Snack 🍿 Amish and Mennonite 🇺🇸Southern Recipes 🇺🇸American Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Clean Eating Pescatarian 🐟

Emily’s Tangy Pickled Eggs bring a bright, vinegary snap balanced by gentle warmth from pickling spices and black peppercorns. Tender hard-cooked eggs soak up onion-laced brine for a classic deli-style bite that’s great for snacks, picnics, or a platter of appetizers. They’re flavorful, aromatic, and even better after a couple of days in the fridge.

Prep25 mins
Cook5 mins
Serves12
DifficultyEasy

1

Assemble all the ingredients.
2

Put the eggs in a large pot and cover them with cold water. Bring the water to a boil, then immediately take the pot off the heat. Cover the pot and let the eggs sit in the hot water for 10 to 12 minutes.
3

Move the eggs to a strainer and rinse under cold water for 1 minute.
4

Return the eggs to the pot, fill with cold water, and let them sit until cool enough to handle, 2 to 3 minutes.
5

Peel the eggs and place them in a 1-quart, wide-mouth jar.
6

Mix the vinegar, water, all but a few onion slices, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil.
7

Pour the mixture over the eggs in the jar.
8

Place the remaining onion slices on top and seal the jar.
9

Let cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.