Instructions

1. Place 12 eggs into a saucepan. Pour water into the saucepan to cover the eggs completely.

2. Place the eggs onto the stove over high heat. Bring the water to a full boil.

3. Remove the eggs from the stove. Cover the saucepan with a lid, and allow the eggs to sit for 20 minutes.

4. Drain the boiled eggs in a colander. Place the boiled eggs in a bowl of cold water. Crack and peel the eggs.

5. Allow the eggs to cool while you prepare the pickling solution. Pour 2 cups of white vinegar into a nonreactive saucepan.

6. Add 1 cup of cold water to the vinegar, 1/2 cup white sugar and 1 tbsp. of pickling spice. Bring the solution to a boil for 5 minutes, then allow it to cool completely.

7. Pour the cooled solution into a clean glass container or jar. Add the peeled eggs to the solution. The eggs must be covered completely with the solution. Add more vinegar if the eggs are not covered.

8. Cover the container or jar with a lid. Refrigerate the pickled eggs for 24 hours before consuming them. Store the pickled eggs for up to 8 days for best results.