Bread & Butter Pickled Eggs

Bread & Butter Pickled Eggs

Shelly Oswald

My fav pickled egg recipe of all time - period.  Inspired by one of my fav refrigerator pickle recipes, this is great for snacking, making deviled eggs, or egg salad.

Bread & Butter Pickled Eggs

Ingredients:
2 doz peeled hard cooked eggs
2 cups thin sliced sweet onions
1 1⁄2 cups white or cider vinegar
3⁄4 cup sugar
3⁄4 teaspoon salt
1⁄2 teaspoon mustard seeds
1⁄2 teaspoon celery seeds
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon crushed red pepper 
1⁄4 teaspoon freshly ground black pepper
4 garlic cloves thinly sliced
1 - 1/2 gallon glass jar or 2 quart jars with lids

Directions:

  1. Hard boil and peel eggs.
  2. Slice garlic and onion and place 1/3 in the bottom jar(s)
  3. Add eggs to jars and layer onion and and garlic in as you fill the jar
  4. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour into the filled jars; let cool.

Cover, chill, and refrigerate at least 1 week.

If you there is not enough liquid to cover the eggs, you can use vinegar if it is just a little or mix a small batch of 2 parts vinegar to 1 part sugar

Inspired by "
Easy Refrigerator Pickles" at www.myrecipes.com

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