Norway's Pickled Eggs

• 12 medium eggs hard-boiled (shelled)
• 20 ounces vinegar
• 1 each bay leaves
• 1 teaspoon mustard seeds
• 3 each cloves
• 1 teaspoon peppercorns crushed
• 1/2 each cinnamon sticks
• 1 teaspoon salt

1. Place everything, except the eggs, into a saucepan.
2. Bring gently to the boil, then remove to a basin.
3. Cover and leave to cool.
4. Let the liquid stand for 4 hours before using it, to allow the spices and herbs to flavour the vinegar.
5. Strain the vinegar.
6. If the spices and are left in, they discolour the eggs.
7. Put the eggs into dry, sterelised, widw-necked jars-don't pack them too firmly.
8. Pour the liquid over the eggs to cover them, then seal the jars.
9. Don't use for a couple of days after they are prepared.
10. Keeps for 6 weeks - must be refrigerated.
11. Cut the eggs into quarters or halves to serve or use slices as a garnish on biscuits or cold meat.

eggs, vinegar, bay leaves, mustard seeds, cloves, peppercorns crushed, cinnamon sticks, salt

Taken from recipeland.com/recipe/v/norways-pickled-eggs-5022 (may not work)