Canning Eggs, part 2

Pickled Eggs

20 large eggs (mediums may be used)
2 c. white vinegar (cider vinegar will change the flavor)
6 c. water
2 tsp. plain salt
1 small hot pepper
1 tbsp. pickling spices

Simmer eggs for 12-15 minutes to make hard boiled eggs. Cool in water and peel.

Make a pickling solution with the remaining ingredients, adding spices in a spice bag. Bring to a boil. Add hard boiled eggs and bring to a boil, again. Pack into hot jars. Ladle hot pickling solution over the eggs, completely covering them, to within 1 inch of the top of the jar. Add lids and rings.

Process: boiling water bath 10 minutes. Store in a cool, dark place.

[Note: eggs may be colored by adding food coloring to the pickling solution or adding a drop to each jar before adding the pickling solution. Another method is to use beet juice in place of the water for red eggs.]