Pickled Eggs

Pickled eggs… sounds like they could be scary!  A couple of years ago I tried one with much trepidation, and found, to my delight, that they were delicious!  Now I always try to have a jar of them on hand in the refrigerator, just for a snack or chopped up for a great salad topping, ect…

Pickled Eggs

18 hard cooked eggs, peeled

1 1/2 cups vinegar

2 cups water

1 tablespoon sugar

2 teaspoons salt

2 teaspoons peppercorns

16 whole cloves

2 bay leaves

1 dried chili pepper

Place the hard cooked eggs in a jar.  In a small saucepan, combine the other ingredients.  Cover and bring to a boil.  Simmer for 15 minutes over low heat.  Strain liquid and cool to room temperature.  Cover eggs with the vinegar solution.  Cover with a lit and let stand in the refrigerator for at least two days before using.  I find that letting them sit for about a week is best.  Makes 18 pickled eggs.