Pickled Eggs

Having pickled eggs in your refrigerator will be save time by not having to hard boil eggs each time you want an egg salad sandwich or need a quick snack. Enjoy and thank you for watching!
Pickled Eggs
Makes 1/2 gallon jar full
Ingredients:
26 Eggs, hard boiled and peeled
1/2 cup red onion, large slices
1/2 cup celery, rough cut
4 cloves garlic
4-5 peppercorns
1 head dill
3 cups white vinegar
3 cups water
1/4 cup sugar
2 tablespoons salt
Directions:
Sterilize jar by filling jar with boiling water and letting sit for 5 minutes.
Make pickling brine - Boil vinegar, water, sugar, and salt until the sugar and salt are dissolved.
Add a layer of red onion, celery, garlic clove, and head of dill to the bottom of the jar. Put in a layer of hard boiled eggs. Add a second layer of red onion, celery, and garlic to the jar. Add another layer of eggs. Continue until jar is full.
Pour brine into the jar, making sure that the eggs are completely covered in brine. Add 4-5 peppercorns to jar. Put a lid on the jar. Since the eggs will not be processed in a canner it is ok to use a plastic lid. These eggs will be stored in the refrigerator only.
Put the jar of eggs in the refrigerator. Let them sit for 2 weeks so the eggs can absorb the flavors and then enjoy! Store in the refrigerator.
Note: The brine can be made using only vinegar if you want a strong vinegar flavor. Apple cider vinegar will also give a stronger flavor than white. Just make sure that you don’t use less than a 1:1 vinegar to water ratio for the brine.