PICKLED EGGS
12 appetizers
In Pennsylvania Dutch Country, Pickled Eggs are a sign of summertime. Vary the flavor by substituting pineapple juice or canned beet liquid for the vinegar. The latter gives them a rosy look.
2 C. white vinegar
2 T. sugar
1 med. onion, sliced and separated into rings
1 tsp. salt
1 tsp. whole mixed pickling sauce
12 hard-cooked eggs
In medium saucepan combine all ingredients except eggs. Simmer over low heat, uncovered, until onion is tender, about 10 minutes.
Arrange eggs in each of two 1-quart jars with tight-fitting lids. Pour 1 cup vinegar mixture over eggs in each jar. Cover and refrigerate several hours or overnight to blend flavors. Eggs may be stored in refrigerator up to 2 weeks.
