Pickled Eggs

White Pickled Eggs

• 12  hard-boiled eggs, peeled
• 1  large empty sterilized glass jar
• 4  cups vinegar
• 1  teaspoon salt
• 2  medium onions, chopped
• 1⁄3 cup sugar
• 1  tablespoon pickling spices

Directions

1. Put the peeled hard boiled eggs in the large jar.
2. Boil the remaining ingredients together for 5 minutes.
3. Pour over the eggs in the jar.
4. Cover; leave on counter overnight.
5. Keeps in refrigerator for weeks.

Red Pickled Eggs

• 1  can red beets  (15 ounce)
• 1/4 cup brown sugar  
• 1/2 cup white vinegar  
• 1/2 cup cold water  
• 1/2 teaspoon salt  
• 4 whole cloves  
• 1 small cinnamon stick  
• 6 hard-cooked eggs     

Directions

1. Pour the beet juice into a medium-size pot.
2. Stir in the brown sugar, vinegar, water, salt, cloves, and the cinnamon stick.
3. Place the pot over a medium heat for 8 minutes, stirring occasionally.
4. Place the beets into the liquid mixture and let it cook for an additional 2 minutes to allow the beets to heat.
5. Place the hard cooked eggs (with the shells removed) in a container with a tight-fitting lid.
6. Pour the liquid and beets into the container with the eggs.
7. Store the container in the refrigerator for approximately 5 days before eating.

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