Pickled Eggs

This summer I developed a taste for pickled eggs after discovering them at Tandem Ciders. The recipe that they use calls for five dozen eggs, so I had to cut it down to a reasonable size. Here is the slimmed down version of the recipe.

Pickled Eggs

10 hard-boiled eggs

2/3 cup cider vinegar

2/3 cup white vinegar

4 tsp sugar

1 tsp salt

1 tsp pickling spices

- Hard-boil the eggs, let them cool, peel them and place them in a quart jar.

- In a sauce pan, add the vinegar, sugar, salt, and spices. Stir on a low heat until sugar and salt are dissolved.

- Pour vinegar into jar on top of the eggs. Put the lid on the jar.

And that's it! Let the eggs sit for at least two weeks, and you're ready to go.