Grandma’s Pickled Eggs
Ingredients
12 large eggs hard boiled and peeled
2 cups white vinegar
1 cup apple cider vinegar
1 cup water
2 tablespoons pickling spices
1 teaspoon dill seed
1 teaspoon coarse salt
10 black peppercorns
1 sweet onion thinly sliced
3 sprigs fresh dill
2 garlic cloves
Directions
Place the peeled eggs in mason jars or a tall cover-able container.
Add both kinds of vinegar, water, pickling spices, dill seed, salt, black peppercorns, and onions in a saucepan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs.
Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, and refrigerate for 3-4 days before enjoying!
