Pickled Eggs

12 hard cooked eggs

1 quart vinegar

1 tsp. dry mustard

1 tsp. salt

1 tsp. pepper

Hard boil and peel eggs.  Boil vinegar and add seasonings.  Fill glass jars with eggs and cover with vinegar mixture.  Seal jars and let stand at least 10 days.

 If desired, several cloves may be stuck in each egg before they are put in the vinegar.

This recipe came from my grandmother's old recipe book.  It is great when you find a farmer's market where they sell peewee eggs.  I've always kept them in the fridge to be on the safe side even though the recipe doesn't say to refrigerate them.

Serve With:  Ice cold beer, cheddar cheese and pickles.