Garlic and Dill Pickled Eggs
1 dozen hard-boiled eggs, peeled
1 ½ cup white vinegar
1 ½ cup water
1 ½ tsp salt
6 garlic cloves, peeled
2 teaspoons whole peppercorns
8 sprigs fresh dill
In a non reactive saucepan, combine the water, vinegar and salt. Place over high heat until the mixture begins to boil.
While the vinegar solution is heating, placed the eggs, garlic, dill, and peppercorns in a large glass jar, or multiple smaller glass jars.
Pour the hot vinegar mixture over the eggs and spices. Screw lids on the jars and allow them to cool.
Store in the fridge. The pickled eggs are ready in about a week and stay good in the refrigerator for about a month.