Tangy Pickled Eggs

By carvalhohm

Ingredients

• 12 eggs
• 3 cups white vinegar
• 1 garlic clove, cut in half
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Details

Servings 12
Cooking time 20mins
Adapted from mrfood.com

Preparation

Step 1

Place eggs in a large saucepan and add enough water to cover them. Bring to boil over high heat. Remove from heat, cover, and let sit 20 minutes. Drain hot water and run cold water over eggs. Let eggs cool 5 to 10 minutes, then peel. Place in large jar or bowl and set aside.

In large saucepan, combine remaining ingredients and bring to boil over high heat. Allow to cool slightly then carefully pour mixture over eggs.

Cover and chill overnight before serving.

Notes:
Covered tightly, these should keep in the refrigerator for up to one month. And because you might want to use them to make the perfect deviled eggs, I don't bother coloring them pink, as traditional recipes do.