Pickled Eggs

• 38 or more eggs, depending on size
• 4 cup white vinegar
• 2 cup water
• 3/4 cup white sugar
• 1 tbsp pickling salt
• 1 tbsp pickling spice
• 3 bay leaves
• 4 dried red Chile peppers
• 4 tbsp fresh minced garlic
• 2 whole onion, sliced

1. boil eggs approx 9-10 mins
2. cool eggs in ice water..VERY IMPORTANT for peeling
3. let eggs cool, and peel
4. in a gallon jar start with 1slice of onion broken up
5. next 1 bay leaf, and red Chile broken up
6. layer in eggs and onions until jar is 3/4 full
7. add another bay leaf and Chile,
8. now the rest if eggs, and onion other bay leaf and chile
9. add garlic in jar
10. in sauce pan bring to a boil the water, vinegar,sugar,pickling salt, and pickling spice
11. carefully add the boiling brine to jar until full
12. close jar tight to seal
13. leave at room temp for 1day
14. then refrigerate until used.
15. BEST AFTER 2 WEEKS
16. it's very hard to wait :-) enjoy

eggs, white vinegar, water, white sugar, salt, pickling spice, bay leaves, red chile peppers, garlic, onion

Taken from cookpad.com/us/recipes/369247-pickled-eggs (may not work)