Pickled Eggs II
eggs, vinegar, spice, garlic
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 for Pickled Eggs II Recipe
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.
Read the full directions on Allrecipes.com
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