Pickled Eggs

• 12 large eggs
• 1 tablespoon salt
• 2 cups white vinegar
• 1 cup water cold
• 1 tablespoon mixed spice whole

1. Put eggs and salt in cold water and bring to the boil.
2. Shut off heat, let stand for five minutes.
3. Drain.
4. Place eggs in cold water and peel (keep the water running while peeling the eggs).
5. Let eggs stand until cold.
6. Mix together the remaining ingredients.
7. Let boil and then cool.
8. Make sure eggs and vinegar are cold before putting in jars.
9. Leave 24 hours before eating pickled eggs.

eggs, salt, white vinegar, water cold, mixed spice

Taken from recipeland.com/recipe/v/pickled-eggs-34004 (may not work)