Pickled Eggs II

Ingredients

• 1 tablespoon pickling spice 
• 1  bay leaf 
• 12 extra large eggs 
• 1 clove garlic crushed
• 1.5 cups water 
• 1.5 cups distilled vinegar white

Equipment

• sauce pan

Directions

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
2. Remove from hot water, cool and peel.
3. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf.
4. Remove from heat.
5. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.