- 12 hard-cooked eggs, peeled
- 1 cup each white vinegar and water
- 1 tbsp sugar
- 2 tsp pickling spices
- 1 tsp salt
Divide eggs between two 1 quart jars fitted with lids.
In a small saucepan, mix together vinegar, water, sugar, pickling spices and salt.
Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Strain liquid and pour half of hot vinegar mixture into each jar; cover with lid.
Refrigerate at least 2 days before using. Pickled eggs will keep one month in the refrigerator.
Makes 12 pickled eggs.