Ingredients:

eggs

1.5 cups white vinegar

1 cup water

3/4 teaspoon dill weed

1/4 teaspoon white pepper

3 teaspoons salt

1/2 teaspoon mustard seed

1/2 teaspoon minced onion

1 peeled garlic clove

Directions:

1. Boil your eggs. Regular eggs from the store work fine.

2. Bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.

3. Pack one dozen peeled, hard-cooked eggs loosely into a warm quart jar.

4. Pour the hot pickling solution over the eggs in the jar. There needs to be enough pickling solution to completely cover the eggs. Cover, and refrigerate immediately. Pretty easy!

5. The eggs need to set in the picking brine for a time to allow them to pickle. 2 or 3 weeks is good.

Bon Appetit!