Ingredients

The following ingredients have 4 Servings
  • 12 hard boiled eggs
  • 3 cups (714 ml) white vinegar
  • 1 cup (237 ml) water
  • 1 large onion (, sliced)
  • 2 springs fresh dill
  • 2 garlic cloves
  • 1 teaspoon (4 g) Creole seasoning
  • 2 teaspoons (4 g) dried crushed red pepper flakes
  • 1 bay leaf
  • 1/3 cup (67 g) sugar
  • 2 medium size fresh beets (, peeled and thinly sliced (1 ½ cups), optional)

Instruction

  • Peel the eggs and place in the bottom of a clean, quart-sized glass jar or 4 cup container.
  • In a medium saucepan, add the vinegar, water, onion, dill, garlic, creole seasoning, pepper flakes, bay leaf, sugar, and beets if using any. Beets are optional; only use if you would like to give it some color.
  • Bring to a boil over medium high heat and cook uncovered, until the sugar has dissolved and the onions are translucent, about 3 to 5 minutes. Remove from heat and let cool a few minutes.
  • Pour the pickling liquid over the eggs in the jar making sure to cover the eggs completely. Spoon the onions on the top, this helps to hold the eggs under the liquid. Cover the jar and refrigerate for about 24 hours or up to a month. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.