Pickled Eggs - cooking recipe

Ingredients

5 doz. small or 3 1/2 doz. large eggs, boiled and peeled
1 (12 oz.) jar nacho peppers
1 large onion, sliced thin
1 carrot, sliced
3 tsp. pickling spice
3 to 5 bay leaves
2 tsp. salt
3 c. vinegar
1 1/2 c. water

Preparation

Boil eggs.
Peel, being careful not to tear whites.
If yolk shows, discard.
Layer eggs, peppers, onion rings, carrots, 1 teaspoon spices and 1 or 2 bay leaves.
Repeat layers until reaching shoulder of gallon jar.
Add salt on top.
Heat vinegar and water to boiling; pour over eggs.
Let stand for 72 hours before using.
Makes 1 gallon.