Pickled Eggs 101 =)

Easy to make and keeps for weeks in the fridge. I like to give the peppercorns a bit of a whack to help release their peppery goodness. I sometimes make these in quart jars and give away for "guy gifts"... as in ..."Playing poker tonight, sweetums?? Here, take this jar with you to give to Harold." ( Woo Hoo! ... a quiet night alone...Thank you, Harold!!!!)

• Ready In: 22 mins
• Serves: 12
• Yields: 12 eggs

Ingredients

• 1  quart cider vinegar (or white)
• 2  cups water
• 1  teaspoon salt
• 1  teaspoon mustard seeds
• 1  bay leaf
• 4  garlic cloves, crushed
• 1  teaspoon peppercorn
• 12  hard-boiled eggs

Directions

1. Tap a tiny air hole into the large end of each egg with a needle, sharp knife or egg piercer.
2. Put eggs in a pan and fill with cold water.
3. Bring to a boil, turn heat to low and simmer for 12 minutes. ( over cooking will cause that harmless but unattractive dark green ring around the yolk).
4. Drain water from eggs and immediately replace with ice cold water. ( I keep the water running until eggs are cooled completely).
5. Crack the egg shells against the side of the pan and keep eggs immersed in cold water while you are in the peeling process.
6. Peel shells from eggs and return eggs to cold water until all are finished.
7. Remove eggs from water and rinse thoroughly to remove any bits of shell.
8. Place first seven ingredients in a 2+ quart container.
9. Add eggs and place covered container in the refrigerator for 8+ days for flavors to "set".