Pickled Eggs from Egg Farmers of Ontario

Ingredients

• 1  bay leaf 
• 1 teaspoon peppercorns black
• 2 tablespoons gingerroot fresh sliced
• 12  hardboiled eggs cooked peeled
• 1 teaspoon mustard seed 
• 1 teaspoon salt 
• 1 cup water 
• 2 cups vinegar white

Equipment

• sauce pan

Directions

1. Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.
2. Remove from heat and let solution cool to room temperature.
3. Place eggs in a sealable jar.
4. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.
5. Refrigerate for at least two days before serving.