Pickled eggs
Pickled eggs
Ingredients/Components
- granulated sugar - 1 c
- salt - 1 tsp
- water - 1/2 c
- mustard - 2 Tbsp
- celery seed - 1 tsp
- dill weed - 1 tsp
- whole cloves - 6 item
- white vinegar - 2 c
- hard-cooked eggs - 12 item
- medium onions, sliced optional - 2 item
- canned beets, juice included - 1 pt
How to make pickled eggs:
Blend mustard with small amount of vinegar in saucepan. Add remaining ingredients, except onions and eggs. Heat juice to boiling. Simmer for 10 minutes. Cool. Pour over eggs and onions. Cover and refrigerate. Eggs will keep at least 2 weeks.Recipe categories: Egg, Lunch/snacks, Appetizers.
Rating:
Related ingredients:
sugar, pkg, milk, sour cream, salt, grated carrots, garlic salt, soy sauce, eggs, cup sour cream
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