Ingredients

• 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.