Simmer vinegar, salt, sugar, pickling spices and onion in saucepan for 10 minutes. Put eggs in a sterilized jar (such as a wide-mouth Mason jar) and cover with hot mixture. Cover and refrigerate.
According to the newsletter “Preserve It Fresh, Preserve It Safe,” while you may see home-canned pickled eggs for purchase, it is actually not safe to can pickled eggs at home. In fact, home-pickled ...
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