Miss Vera's pickled
eggs are the delight of our clientele at the Soldier's Respite. This
simple recipe will delight anyone lucky enough to enjoy these delicious
tidbits. The vinegar & flavorings unite to give the eggs a good
balance of sweet, tart and tangy.
Three dozen eggs, hard boiled
1 cup water
4 cups white vinegar
1 cup sugar
One large red onion
1 teaspoon red pepper flakes
Boil water in sauce pan then add red pepper flakes. Turn down heat and stir in 1 cup of sugar until dissolved, remove from heat and cool. Add 4 cups of white vinegar.
Take one large red onion and slice into thin rings. Peel eggs and place them into a large glass jar alternating with layers of onion. Pour vinegar/sugar mixture over eggs and onions until covered. Add extra vinegar if needed to cover. Let sit in your refrigerator for at least one week before the event.
