RECIPE: Pickled Eggs

When you've got 15 laying hens, there are times there is an over-abundance of eggs. This recipe was a hit with the husband. They can be stored in a cool, dark place for up to 6 months.

INGREDIENTS:

12 Eggs, boiled/peeled

4 c. Vinegar

1 Small Onion, chopped

2 Cloves Garlic, whole

1/3 c. Sugar

1 Tbsp. Pickling Spices

1/2 tsp. Black Peppercorns

1 tsp. Dill Weed

Fill a sterile quart jar with eggs. Combine all other ingredients in a saucepan and boil for 5 minutes. Pour boiling brine over eggs, secure with a new canning lid, and process in a hot bath canner for 15 minutes. Makes 1 doz eggs.