Pickled eggs

  • 12 extra large eggs
  • 1 ½ cups distilled white vinegar
  • 1 ½ cups water
  • 1 tablespoon pickling spice
  • 1 clove garlic, crushed
  • 1 bay leaf
  1. 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.
  2. 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.
  3. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.