After Easter, you will always find a jar of pick­led eggs on Liza’s kitchen counter.  Some peo­ple say “Ewwwww!” but these are really a deli­cious treat.  Eat them whole, slice them up in a salad or give them a lit­tle mash and serve on toast.

PICKLED EGGS
4 c. white vine­gar
1/2 c. sugar
2 tbsp. pick­ling spices
2 tsp. salt
2 bay leaves
2 doz. eggs (hard boiled)
In medium saucepan over high heat, heat vine­gar, sugar, pick­ling spices, salt, bay leaves to boil­ing. Place eggs in 2 quart jar, add vine­gar mix­ture. Put in refrig­er­a­tor cov­ered overnight.