PICKLED EGGS

Hard-boil the desired number of eggs (a 1-qt. sealer holds about 10 eggs). Place in cold water to loosen shells. Shell the eggs, rinse, place in sealers.

Vinegar:
For each 1-qt. jar, mix together 1 1/2 c. vinegar, 1 c. water, 1/4 tsp. salt and a little sugar, and a bag of pickling spices. Boil together rapidly for 10 min. Remove spice bag, pour vinegar over eggs. Seal at once.