Pickled Eggs

*Makes 2 Quarts* 

Ingredients:

~ 2 Dozen Eggs

Brine:

~ 3 Cups Vinegar

~ 1 1/2 tsp. salt

~ 1 tsp. celery seed

~ 1 1/2 c. Water

Directions:

1) Hard boil eggs. Cool in cold water.

2) Shell eggs. 

3) Mix the brine together in a large pot and bring to a boil.

4) Pack the eggs into sterilized jars.

5) Pour the bring over the eggs and fill to within one inch from top.

6) Seal the jars and put in bath canner for 5 mins to make sure they seal properly.

* 7 quarts = 7 Dozen Eggs = 3 Brine mixtures*

* To shell eggs easily make sure to crack on the fat bottom*

* Store Opened jars in fridge*

** Let Jars Stand Two Days Before Opening**

Recipe By Donna