Pickled Eggs

Directions

1. 1
   Add seasonings and spices to vinegar (dilute with 1/3 cup water) and simmer about 8 minutes.
2. 2
   Strain and pour over peeled eggs.
3. 3
   Seal and let stand 2 days before using.
4. 4
   Fill 1 quart jar with 12 to 16 eggs.
5. 5
   (Can add sprig of dill, caraway seed or garlic or onion for different flavors.) Using pickled beet juice with the spices makes a pretty pink for hors d'oeuvres or cold plate.