Emily's Pickled Eggs
Try this recipe for quick and easy pickled eggs. They're great to have on hand for entertaining, and they make a nice gift too. Plan ahead though, they need to be refrigerated for at least three days before they're ready to eat.
eggs
12
large
white vinegar
1
cup
water
½
cup
onion, sliced
1
medium
coarse salt
2
tablespoons
pickling spice
2
tablespoons
black peppercorns
5
 Gather all ingredients.
  Place eggs into a large pot and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pot and let eggs stand in hot water for 10 to 12 minutes.
  Transfer eggs to a strainer and run under cold water for 1 minute. Return eggs to the pot; fill with cold water and let sit until cool enough to handle, 2 to 3 minutes. Peel eggs and place into a 1-quart, wide-mouth jar.
  Combine vinegar, water, all but a few slices onion, salt, pickling spice, and peppercorns in a saucepan. Bring to a rolling boil.
  Pour over the eggs in the jar. Place remaining onion slices on top and seal the jar. Cool to room temperature, about 1 hour, then refrigerate for 3 days before serving.
