Title: Pickled eggs
 Categories: Eggs, Sidedish, Appetizers, Vegetables
      Yield: 12 Servings
 
     12    Eggs
      1 tb Salt
      2 c  White vinegar
      1 c  Cold water
      1 tb Mixed whole spices (in bag)
 
  Put eggs and salt in cold water and bring to the boil. Shut off heat;
  let stand for five minutes. Drain. Place eggs in cold water and
  peel,(keep the water running while peeling the eggs). Let eggs stand
  until cold. Mix together the remaining ingredients. Let boil and then
  cool. Make sure eggs and vinegar are cold before putting in jars.
  Leave 24 hours before eating pickled eggs.