Pickled Eggs

• 24 to 30 hard boiled eggs
• 2 tsp. pepper corns
• 2 dried peppers
• 3 bay leafs
• 1 tsp. dried garlic
• 1 tbsp. dried onion
• 1 tsp. dill seed
• 1 tsp. mustard seed
• Dill pickle juice
• White vinegar

1. Get a 2 quart jar with a wire hasp and rubber seal.
2. Add half the eggs add half the dry spices.
3. Add remaining eggs and remaining dry spices on top.
4. Add dill pickle juice until jar is 2/3 full.
5. Fill to top with white vinegar.
6. Place in refrigerator for 5 days and taste test one egg.
7. If not vinegary enough, pour 1/3 of liquid off and fill with more white vinegar.

eggs, pepper, peppers, leafs, garlic, onion, dill, pickle juice, white vinegar

Taken from www.foodgeeks.com/recipes/18452 (may not work)