|White vinegar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Mixed pickling spices||1 Tablespoon|
|Ginger root pieces||2|
|Garlic||1 Clove (5 gm)|
|Hard cooked eggs||6|
1. Boil together ten minutes all the ingredients except the eggs.
2. Place the peeled eggs in ajar and cover with the spiced vinegar. Refrigerate twenty four hours before using. If desired, the eggs may be colored with pure vegetable dye added to the liquid; or beets may be pickled along with the eggs.