Pickled Eggs II
Pickled Eggs II
INGREDIENTS
- 12 extra large eggs
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 1 tablespoon pickling spice
- 1 clove garlic, crushed
- 1 bay leaf
DIRECTIONS
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
- Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
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