How to Pickle Eggs With Distilled Vinegar

Here are the steps on how to pickle eggs with distilled vinegar:

1. Gather your ingredients. You will need:

* 1 dozen large eggs

* 1 cup distilled vinegar

* 1 cup water

* 1/4 cup sugar

* 1 tablespoon salt

* 1 teaspoon pickling spice

* 1 bay leaf

* 1/4 teaspoon red pepper flakes (optional)

2. Prepare the eggs. Wash the eggs and place them in a large pot. Cover them with cold water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10-12 minutes, or until the eggs are hard-boiled.

3. Cool the eggs. Transfer the eggs to a bowl of ice water and let them cool completely.

4. Prepare the pickling liquid. In a medium saucepan, combine the vinegar, water, sugar, salt, pickling spice, and bay leaf. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until the sugar and salt are dissolved.

5. Add the eggs to the pickling liquid. Transfer the cooled eggs to a large glass jar or container. Pour the pickling liquid over the eggs, making sure that they are completely submerged. Cover the jar and let it sit for 24-48 hours at room temperature.

6. Store the pickled eggs. After 24-48 hours, the pickled eggs are ready to eat. Transfer the jar to the refrigerator and store for up to 6 months.

Enjoy your pickled eggs!