How to Pickle Eggs With Distilled Vinegar

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Pickled eggs consist of hard-boiled eggs that are peeled and then submerged in a vinegar solution. The vinegar solution can contain a mixture of salt, spices, sugar and other seasonings depending on personal tastes. The eggs sit in the solution for 1 to 2 days so that they absorb the vinegar and other ingredients.

Serve pickled eggs as an appetizer, snack or part of a main-course meal.

Place 12 eggs into a saucepan. Pour water into the saucepan to cover the eggs completely.

  • Pickled eggs consist of hard-boiled eggs that are peeled and then submerged in a vinegar solution.
  • Place 12 eggs into a saucepan.

Place the eggs onto the stove over high heat. Bring the water to a full boil.

Remove the eggs from the stove. Cover the saucepan with a lid, and allow the eggs to sit for 20 minutes.

Drain the boiled eggs in a colander. Place the boiled eggs in a bowl of cold water. Crack and peel the eggs.

  • Remove the eggs from the stove.
  • Drain the boiled eggs in a colander.

Allow the eggs to cool while you prepare the pickling solution. Pour 2 cups of white vinegar into a nonreactive saucepan.

Add 1 cup of cold water to the vinegar, 1/2 cup white sugar and 1 tbsp of pickling spice. Bring the solution to a boil for 5 minutes, then allow it to cool completely.

Pour the cooled solution into a clean glass container or jar. Add the peeled eggs to the solution. The eggs must be covered completely with the solution. Add more vinegar if the eggs are not covered.

  • Add 1 cup of cold water to the vinegar, 1/2 cup white sugar and 1 tbsp of pickling spice.
  • Pour the cooled solution into a clean glass container or jar.

Cover the container or jar with a lid. Refrigerate the pickled eggs for 24 hours before consuming them. Store the pickled eggs for up to 8 days for best results.

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