Pickled Eggs (Easy Version)
Recipe for easy pickled eggs
Ingredients
- 1 dozen eggs
- 1 packet mrs wages kosher dill pickle mix
- 2 cups water
- 1 cup distilled white vinegar I upped this from the 3/4 cup on the package b/c we felt these could be a bit more pickled
Instructions
- Tap the end of the eggs gently with a spoon until you hear a pop. Place into a large pot of water and bring to a boil over medium heat. Reduce to a simmer for 10 minutes, then turn off the heat and drain and add ice and water to cool the eggs.
- Crack the shells and peel the eggs and place into a clean container or heat safe jar. I use canning jars.
- Heat the water, vinegar and the packet contents to boiling. Pour over the eggs, seal and allow to cool. Store in the fridge. These are prepared for fridge storage, not canning storage at room temp. If you want to can your eggs for room temp storage, follow canning instructions carefully.
- These keep a long time and get more pickled the longer they sit. Enjoy!
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