- 2 cups white vinegar
- 1 medium onion, thinly sliced
- 2 tablespoons sugar
- 2 teaspoons mixed pickling spices
- 2 teaspoons curry powder
- 1 teaspoon salt
- 12 hard-boiled large eggs, peeled
- In a medium saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until onion is tender, about 5 minutes.
- Place six eggs each in two 1-qt. jars with tight-fitting lids. Pour half of the hot vinegar mixture into each jar; cover with lids. Refrigerate several hours or overnight. Yield: 1 dozen.
Reviews for Pickled Eggs
"This is one of our favorite Easter recipes. The only changes in my recipe make it very colorful for Easter; I add a can of sliced beets (you don't eat them), and they dye the eggs a beautiful rose/magenta shade. Once you slice them the color is gorgeous! It takes about three to four days to dye all the way through the white, so make them ahead of time! Yes, you can keep them that long in the refrigerator and even longer. I use a LARGE jar and put them all in at once. I also add a little more sugar and don't add curry powder. This recipe was handed down to me from my mother and I'm 74 now, so it's an old recipe. You can also make the egg halves into "Deviled Eggs." Mmmmm, good!"
"eggcelent!! i added 1 tsp diced garlic"