Ingredients

The following ingredients have 18 Servings
  • 18 hard boiled eggs
  • 3 cups white vinegar
  • 1 1/2 cups water
  • 1 tablespoons sugar
  • 2 tablespoons coarse salt
  • 1 jalapeño pepper, sliced
  • 6 – 8 springs fresh dill
  • 4 bay leaves
  • 1/2 large white onion, thinly sliced
  • 2 garlic cloves
  • 1  – 2 tablespoons pickling spice

Instruction

  • In a large saucepan, combine vinegar, water, sugar and salt. Heat over medium, stirring occasionally, until sugar and salt have dissolved. Remove from heat and allow mixture to cool completely.
  • Distribute eggs and remaining ingredients between 2 quart-sized mason jars. Top with cooled brine and cover.
  • Refrigerate for about 7 – 10 days before serving.