Easy Classic Pickled Eggs Recipe
12 large eggs (hard boiled & peeled)
4 cups white vinegar
1 1/2 cups water
1 1/2 tsp course sea salt
1 tbs pickling spice
Sterilize a large mouth jar.
Hard boil and peel the eggs.
TO MAKE THE BRINE:
In a pot combine the vinegar, water, salt and pickling spice.
Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool slightly.
Place peeled eggs into the clean jar.
Pour brine over eggs.
Seal jar. Leave on kitchen counter for about 1 hour, then place in fridge.
Let eggs sit in brine for at least 3 days before eating.