Garlic Pickled Eggs

These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.

Original recipe makes 12 eggs

Ingredients

12 eggs
1 onion, sliced into rings
1 cup distilled white vinegar
1 cup water
1/4 cup white sugar
10 cloves garlic, peeled

  • PREP

    20 mins

  • COOK

    5 mins

  • READY IN

    7 days 25 mins

Directions

  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Place the eggs in a 1 quart jar with the onion rings.
  3. In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
  4. Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.

Nutrition

Calories: 95 kcal
Carbohydrates: 6.2 g
Cholesterol: 212 mg
Fat: 5 g
Fiber: 0.2 g
Protein: 6.5 g
Sodium: 71 mg

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