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  • 1 dozen eggs
  • 1 large onion
  • 1 c white vinegar
  • 1 c water
  • 1/2 c granulated sugar
  • 1/2 tsp sea salt
  • 1/2 tbsp mixed pickling spices


  • Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over the eggs to cool then shell. Cut onion into slices then in half. Place the pickling spices into a tea ball (my method) or form into a spice bag using cheese cloth. Combine vinegar, sugar and water in another saucepan. Bring to a boil. Swish the spices for about 40 seconds in the vinegar brine. Layer the eggs and onions into a one litre mason jar. Pour the brine over the eggs leaving 1/4-inch headspace. Cap. Refrigerate one to two weeks before serving.


Modified to fit my taste

Categories: Sour 

Author Credit: Garden Gnome

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