Spiced Pickled Eggs Recipes

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.
• Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal jar and refrigerate for at least 1 week.

Steps:

• Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
• Add garlic, bay leaf, pickling spices, and salt. Mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.

Steps:

• Place eggs in a large pot& cover by 2 inches with cold water.
• Bring water to a full, rolling boil& immediately remove from the heat.
• Cover& let stand for 15 minutes.
• Remove from pan, run under cold water& peel.
• In a medium pot, mix together the vinegar, water,& salt.
• Combine pickling spice, garlic& bay leaf in cheesecloth, tie and add to pot.
• Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes.
• Remove spice bag.
• Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal.
• Allow to cool& then refrigerate for at least 8 days before serving.