This is our favorite recipe for pickled eggs, a spring treat when the hens start laying a lot of eggs! It's similar to "German" pickled egg recipes and came from a Montana pioneer friend that he got from his mother. These are great to eat plain, or make a superb egg sandwich, egg salad, chef salad, or deviled eggs!
Peel the 12 eggs and place in glass jars.
Combine the rest of the ingredients in a pot and bring to a boil.
Pour brine over eggs to cover them. Put lid on securely.
Chill for 24 hours. The eggs get more flavorful the longer they sit.
Eggs will keep in the fridge for several weeks.