PICKLED EGGS SPICY Generation 4

1 1/2 cups distilled white vinegar

1 1/2 cups water

1 tablespoon pickling spice

1 clove garlic, crushed

1 bay leaf

6 peppercorns or juniper berries

3 tablespoons chili flakes

2 cloves garlic, peeled and smashed

24 hard-boiled eggs, peeled

1 large empty sterilized glass jar

4 cups vinegar

1teaspoon salt

2 medium onions, chopped

1⁄3 cup sugar

1 tablespoon pickling spices

Fresh dill sprigs, garnish

PICKLED EGGS SPICY Generation 4

Ever since I can remember, my Grandmother served pickled eggs at Easter. It was a tradition that my family expected.

As with all other cooking there is a right way and a wrong way to make pickled eggs. These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs or red food coloring. Are always a big hit.

Loved by all new and old.

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.

Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Enjoy your new Rockin Egg creations!