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Pickled Eggs
1 dozen eggs, hard-boiled, peeled
2 cups white vinegar
2 teaspoons ginger, ground
1 tablespoon pickling spice
12 whole black peppercorns
2 onions, sliced
3 cloves garlic
1/2 teaspoon dried dill weed
1/4 cup sugar
In a small saucepan combine vinegar, ginger, pickling spice, sugar
and peppercorns and bring to a boil. Reduce heat and simmer 5
minutes.
Place eggs in a 1 quart jar along with onion, garlic and dill weed.
Pour vinegar mixture over all. If vinegar mixture does not completely
cover eggs add water. Cover and refrigerate at least 4 days before
serving.
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Pickled Eggs 22