|Water||4 Cup (64 tbs)|
|Wine vinegar||1 Cup (16 tbs) (White Wine)|
|Water||1⁄2 Cup (8 tbs)|
|White sugar||3⁄4 Cup (12 tbs)|
|Peppercorns||1 Teaspoon, cracked|
|White wine vinegar||1 Cup (16 tbs)|
Place eggs in a saucepan, cover with cold water.
Cover the saucepan.
Bring to the boil over high heat.
Remove immediately from the heat.
Let stand 20 minutes.
Cool and peel under cold running water.
Place eggs in a glass container.
Bring the rest of the ingredients to the boil.
Boil 1 minute.
Cool and pour over eggs.
Leave at least 2 days before eating.
Another good and simple way to pickle eggs is to drop hard-boiled eggs into the liquid left from a jar of pickled beets or icicle pickles.