3-4 doz. cooked eggs – shelled
6 cups vinegar
3 cups water
1 tsp salt
2 garlic cloves sliced
1 tbsp fresh ginger
1 tsp celery seed
2 tbsp pickling spices
½ tsp Mace
2 tbsp whole black peppercorns
Bring to boil and simmer 10 minutes. Place eggs in glass jars and cover with mixture.
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