12 Hardboiled eggs peeled
2 Cups white vinegar
1 Medium, thinly sliced onion
2 Tablespoons sugar
2 Teaspoons mixed pickling spices
2 Teaspoons curry powder
1 Teaspoon salt
In a sauce pan, add all ingredients except the eggs and boil. Reduce and simmer until onion is tender. Place 12 eggs in a quart jar and cover with vinegar solution. Screw lids onto jars and refrigerate overnight.
Pairs Well With
These actually do go good with beer. Sometimes I maske spiced beets and then pickle the eggs in the juice.
$$$Cost per Serving: $0.40, Recipe Cost $4.80