Pickled Eggs - cooking recipe

Ingredients

12 hard-cooked eggs, peeled
2 bay leaves
1 sprig thyme
3 Tbsp. coarsely chopped chives
3 sprigs Italian parsley
1 small chili pepper (fresh or dried)
12 whole peppercorns
3 c. white wine vinegar

Preparation

Layer the herbs and eggs in a glass jar with a tight fitting lid.
Cover with the vinegar and seal.
Let stand in a cool, dark place for 1 week before using.
The eggs will then keep in the refrigerator for about 2 months.
After the eggs are eaten, the vinegar can be used in salads or marinades.
For variation, you can add a sliced lemon or a sliced onion.