Dill Pickled Eggs

• 1 cup pickling vinegar
• 3 cups water
• 1 tablespoon pickling salt
• 4 tablespoons mustard seeds
• 4 flowers fresh dill or 4 tablespoons dill seeds
• 8 garlic cloves
• 4 jalapeno peppers
• 18 -24 eggs

1. Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
2. Brine: Bring vinegar, water and salt to a boil, remove from heat.
3. Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
4. Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
5. Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
6. Enjoy!

pickling vinegar, water, pickling salt, mustard seeds, flowers fresh dill, garlic, peppers, eggs

Taken from www.food.com/recipe/dill-pickled-eggs-529497 (may not work)