Pickled Eggs

Place spices in the bottom of a clean quart jar:

eggs

1-2 Whole Allspice
1-2 Whole Clove
Mustard Seed
Coriander
Black Pepper Corn
1-2 Bay Leaves
Cinnamon
Ground Ginger
1-2 Dried Cayenne Pepper w/ stem and seeds
1 – Clove Garlic
1/4 Medium Onion cut into rings
1 Teaspoon Sea Salt

12 Steamed / Cooled / Peeled Eggs
http://fresh-eggs-daily.blogspot.com/2012/01/hard-steamed-eggs.html

Syrup:
2 Cups White Vinegar
1 Cup Water
Bring to a rolling boil remove from heat
Add 1 Tablespoon Sugar

Pour hot syrup over eggs and spices leaving a little head space.

Cap and store in fridge for one month…To let flavors meld.

ENJOY!!!

I adapted this recipe – http://cubits.org/katskitchen/pages/289/

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