Old-Fashioned Pickled Eggs | Sunset Magazine

  1 dozen eggs

    Water

    Salt

    About 4 cups distilled white vinegar

    2 small dried hot red peppers

    1 small onion, finely minced

    1½ teaspoons mixed pickling spice

    ½ teaspoon (each), whole black pepper, mustard seeds and salt

Place eggs in a 3-4 quart pan, add enough cold salted water to cover… bring to a boil (uncovered)

Boil about 1 minute, turn off heat, cover & let set for 20 minute

Place cooked eggs underneath running cold water, refrigerate until ready to use

In a sauce pan combine the vinegar, chilies, onion, pickling spice, black pepper corns, mustard seeds & salt, bring to a boil and simmer (uncovered), for 15 minutes

Pour vinegar mixture over eggs, adding more vinegar if needed

Let cool, cover in an airtight container and refrigerate for 24 hours before serving, or as long as 4 weeks

To serve:

Spoon out eggs, moistening each with some of vinegar mixture

Serves 6 to 8

From Sunset/June 1983