Pickled eggs

Makes 24

Marilyne

Pickle Eggs

Ingredients
24 eggs, hard boiled

Pickled juice ingredients:
1 cup water
2 cups vinegar
2 teaspoons white sugar
1/2 Spanish onion, thinly sliced (optional)
4 whole cloves
2 bay leaves
1 teaspoon salt
1/2 teaspoon mustard seeds

Instructions
Boil eggs and set aside. To cook eggs, place eggs in pot and cover with cold water. Bring water to a boil then shut off and leave in the hot water for 8 to 10 minutes. 8 minutes for medium eggs and 10 minutes for large eggs. Rinse eggs with cold water and peel.

To make pickled juice:
In small pot add water, vinegar and sugar, stir, bring to boil. Simmer 5 minutes.
Add onion and spices to vinegar. Cool. Remove bay leaves.
Place peeled eggs in large glass jar.
Pour cooled pickled juice over eggs. The juice will cover most of the eggs. Cover and place in fridge and leave for 1 to 2 weeks before eating.

Note:

The optional onion slices are good to eat. 

Eggs are good in the refrigerator for a couple of weeks.