Save Recipe Print
1 hr 2 min
20 min
2 min
40 min
2 pints



Place eggs in a saucepan and add enough water just to cover. Bring to a boil and cook for 3 minutes. Drain and transfer to cold water. When eggs are cool enough to handle, peel them and transfer to sterilized canning jars.

Meanwhile, in an enameled saucepan bring remaining ingredients to a boil. Remove from heat and allow to steep for at least 2 hours. Pour over eggs and wipe rim of jars clean with a damp towel. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes. Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.

Allow properly sealed jars to sit at least 2 weeks before eating.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Almost-Famous Fried Pickles

Recipe courtesy of Food Network Kitchen

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Deviled Eggs

Recipe courtesy of Ree Drummond

Egg Rolls

Recipe courtesy of Food Network

Cloud Eggs

Recipe courtesy of Food Network Kitchen

Deviled Eggs

Recipe courtesy of Sandra Lee

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Cubano Sandwich with Quick Pickles

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories