Pickled eggs

 Don't knock it until you try it..
Ingredients: 12 extra large eggs - 1 1/2 cups distilled white vinegar - 1 1/2 cups water - 1 tablespoon pickling spice or dill - 1 clove garlic, crushed
Prep: Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice or dill. Bring to a boil and mix in the garlic. Remove from heat.Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving