Pickled Eggs

Ingredients

• 12 large hard-cooked eggs, peeled
• 1 sprig of dill
• 2 cups white vinegar
• 2 tbsp granulated sugar
• 1 tsp salt
• 1 tsp pickling spice

Directions

1. Place eggs and dill in a quart jar. Combine remaining ingredients and bring to boiling point; reduce heat and simmer 8 minutes. Strain and pour over eggs, filling jar to overflowing. Cover and refrigerate for two days before using. Store refrigerated for up to 3 weeks.