Categories: Cheese/eggs, Appetizers, Condiment, Preserve 
      Yield: 12 servings 
  
     12    Eggs                                1 c  Cold Water 
      1 tb Salt                                1 tb Mixed Whole Spices (In Bag) 
      2 c  White Vinegar                   
  
  Put eggs and salt in cold water and bring to the boil. Shut off heat; let 
  satnd for five minutes. Drain. Place eggs in cold water and peel,(keep the 
  water running while peeling the eggs). Let eggs stand until cold. Mix 
  together the remaining ingredients. Let boil and then cool. Make sure eggs 
  and vinegar are cold before putting in jars. Leave 24 hours before eating 
  pickled eggs.