PICKLED EGGS

PICKLED EGGS 12 large eggs hard boiled and peeled 2 cups white vinegar 1 cup rice vinegar 1 cup water 2 tablespoons pickling spices 1 teaspoon dill seed 1 teaspoon coarse salt 10 black peppercorns 1 sweet onion thinly sliced 3 sprigs fresh dill 2 garlic cloves Place the peeled eggs in mason jars or tall cover-able container. Add both vinegars, water, pickling spices, dill seed, salt, black peppercorns and onions in a sauce pan and bring to a low boil. Simmer for 5 minutes. Pour the hot liquid over the eggs. Put the garlic and dill sprigs in the jar with the eggs. Close the jars, cool to room temperature, refrigerate for 3-4 days.