Big Ben’s Pickled Eggs

Tasty and great bar food. Never last long enough to go bad.

3 cups cider vinegar
2 ½ cups water
½ cup sugar
½ cup packed brown sugar
1 ½ tsp pickling salt
3 bay leaves
4 peppercorns
12 cloves
2 sticks cinnamon
A dozen ripe eggs

Prepare eggs by hard boiling. Cool completely. Combine all other ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes or so.

Find a glass container that will hold all the eggs and liquid. Peel the eggs. Place in the jar. Strain the liquid into the jar. Seal and refrigerate at least a week. Keep in refrigerator and they should hold at least a month, though they will likely be gone before then.