St. Pats activity

I had these nice, brown, free range eggs but alas I had too many.  So I decided to use up two dozen in one swoop…or sweep.  I boiled the eggs, peeled, and rinsed them in cold water.  Then I boiled up two cups vinegar, a cup of water, 4 tablespoons sugar, 2 tablespoons sea salt, and pickling spice.  I packed the eggs in two quart jars and poured the vinegar solution over them.  I intend to let them sit for two weeks at least before using them in salads.  The teddy bear cookie jar belonged to my grandma.   Oh, by the way, I used red wine vinegar and apple cider vinegar.

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