Garlic Pickled Eggs33 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 7 day 25 min
“These tasty pickled eggs are great to keep around as a snack. For red eggs, substitute beet juice for water.” - by Gisele
Original recipe yields 12 eggs
- 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.
- Place the eggs in a 1 quart jar with the onion rings.
- In a medium saucepan, bring to a boil the vinegar, water, sugar and garlic. Remove from heat and allow to cool approximately 15 minutes.
- Pour the vinegar mixture over the eggs and cover. Refrigerate 1 week before serving.
Amount Per Serving (12 total)
- 95 cal
- 5 g
- 6.2 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"Verry tasty eggs I did three things different though. 1. I used minced garlic 2. I used red wine vinager 3. I added a teaspoon of dill weed My 12 yr old who swore she would never eat a pickeled e..." See moregg ended up eating them all on me. So now I need to make more."
I phill hungry
"Made these for my bar. Have used different recipes for making pickled eggs, but chose this one because of the addition of red onions. After about 2 days the onions turned white. I made a few change..." See mores, used almost a pure vinegar mixture, added fresh jalapenos, and added pepper corns."
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