Pickled Eggs Name: brandi thomas Base: SHAW AFB Recipe: INGREDIENTS (Nutrition) 12 extra large eggs 1 1/2 cups distilled white vinegar 1 1/2 cups water 1 tablespoon pickling spice 1 clove garlic, crushed 1 bay leaf Add to Recipe Box My folders: Add to Shopping List Customize Recipe Add a Personal Note .What to Drink? Dirty Martini ..DIRECTIONS 1.Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. 2.In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat. 3.Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.