Ingredients
- 4 cups cider vinegar
- 1 cup water
- 3 bay leaves
- 1 tsp minced garlic
- 1/2 tsp pickling spice
- 2 tsp black pepper
- 1/2 tsp parsley flakes
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1 tbs salt
- 4 tbs hot pepper sauce
- 1 dozen hard boiled eggs, peeled
Directions
Bring vinegar and water to boil in saucepan. Cool. Add remaining ingredients, cover and refrigerate 24 to 36 hours. Keeps up to three weeks refrigerated. Makes one dozen eggs.
*Any kind of hot pepper sauce can be used, depending on taste. Additional eggs can be added to brine.