Today we are fortunate to have fresh fruit, vegetables and meat year round so the need to ‘can’ or pickle our food is really not necessary. While pickling isn’t needed for preservation, it definitely is delicious to pickle foods from eggs and cucumbers to jalapenos and even cherries!
12 hard boiled eggs, peeled and cooled
2-3 sprigs fresh dill
1 clove garlic
3 cups white vinegar
1 cup water
1 teaspoon coarse salt
1 large onion, thinly sliced
1 bay leaf
1/3 cup sugar
4 teaspoons pickling spices
Place all ingredients except eggs, garlic, and dill in a saucepan.
Bring to a boil, reduce heat and simmer 5 minutes. Cool slightly.
Place 3 eggs in a large jar. Top with some of the cooked onion slices and a sprig of dill. Repeat until the jar is full.
Pour the liquid over the eggs and seal the jar.
Refrigerate at least 3-4 days before eating (1 week is best).
These will keep weeks in the fridge but never last that long. Enjoy the onions on salads or in sandwiches.