Pickled Eggs

Ingredients

• 12 large eggs
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 1 1/2 teaspoons salt
• 1 Tablespoon pickling spices
• 1 clove garlic
• 1 bay leaf

Directions

1. Place eggs in a large pot& cover by 2 inches with cold water.
2. Bring water to a full, rolling boil then remove from the heat.
3. Cover and let stand for 15 minutes.
4. Run eggs under cold water, then peel off shells.
5. In a medium pot, mix together vinegar, water and salt.
6. Combine pickling spice, garlic and bay leaf in cheesecloth, tie and add to pot.
7. Bring to a boil over medium heat, then lower temperature, cover and simmer for 5 minutes.
8. Next remove the spice bag.
9. Transfer the eggs to sterile jars, fill with hot vinegar mixture and place tops on to seal.
10. Allow to cool fully at room temperature then refrigerate for at least 8 days before serving.