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Hard boil as many eggs as you like. Shell them and pack them in jars and cover them with spiced vinegar. Close tightly and store them in a cool place or refrigerator. They are best eaten after one month. These are well worth the wait.
To spice the vinegar put whatever spices you like in a muslin bag and tie it closed. You can use cinnamon, mace, allspice, cloves, peppercorns,
mustard seed, garlic, dill, chili, ginger, or whatever you like. Whole spices are better, as ground spices will make the vinegar cloudy. Put the bag of spices and vinegar in a jar, and put the jar in a pan of water. Bring the pan of water to a boil and then remove from heat and let cool. Remove the spice bag and the vinegar is ready to use. If you don't want to bother with spicing the vinegar yourself, you can buy already spiced vinegar or just use plain vinegar. Cider vinegar gives a nice flavor.
Carbs per serving - include all nutritional information if known: