These tasty pickled eggs are great to keep around as a snack. For red eggs, use beetroot juice instead of water.
1 onion, sliced into rings
235ml distilled white vinegar
10 cloves garlic, peeled
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Directions Preparation:20min › Cook:5min › Extra time:7days › Ready in:7days25min
Place eggs in a medium saucepan and cover with cold water. Bring water to the boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Place the eggs and sliced onion in a large wide-necked jar.
In a medium saucepan, bring vinegar, water, sugar and garlic to the boil. Remove from heat and allow to cool for approximately 15 minutes.
Pour the vinegar mixture over the eggs and cover. Refrigerate for 1 week before serving.