Body
12 eggs, boiled, cooled and peeled
1 cup white vinegar
½ cup water
2 tablespoons coarse salt
2 tablespoons pickling spice
1 onion, sliced
5 black peppercorns
• Place eggs in a 1 quart wide mouth jar.
• Combine all ingredients, reserving a couple slices of onion.
• Bring to a rolling boil, pour over eggs, place reserved onion slices on top and seal jar.
• Cool to room temperature, then refrigerate for 3 days before eating.
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