Trust me.

Pickled eggs. Yes, the same eggs you see in giant glass jars placed high on the shelf in your local tavern. As Jen and I learn to become more green, and with garden season approaching, I am trying to learn new ways to keep our extra produce instead of wasting it. In this case, soon to expire eggs. Here is the recipe. They are WAY better than normal hard boiled eggs! Trust me.

PICKLED EGGS
2 c. white vinegar
2 tsp. sugar
1 tsp. salt
1 clove garlic
1 tsp. pickling spice
1 sliced onion
2 tsp. mustard seeds (whole)
Boil 12 eggs until done. Combine all ingredients and boil 5 minutes, then pour over hard cooked eggs. Cap/lid the mason jars. Let stand until the caps pop inward. Then refrigerated until ready to eat. Best to wait 3 days before eating.