Deb's Pickled Eggs

Everyone loves pickled eggs but nobody ever makes them!  I've even heard of people buying a jar and reusing the brine, save yourself the bellyache and make your own!!!  This is a simple and different way to include eggs into your diet without extra calories.  My mom has made these for years, make up a batch today and have them for quick protein punch!

Eggs First ...
Place eggs in cold, salted water, bring to a boil, shut off the heat and cover.  Let cool to room temperature.  Cook a few extra eggs in case some of the eggs don't peel quite the way you wanted. 
Leave eggs in the fridge for a day or two then peel them.  The above steps help to remove the shell easier!
Place eggs in a jar, fill it but be sure to not pack too many into the jar!

Ingredients - Brine
1 cup of water
2 cups of white wine vinegar
5 tsp of salt ... mom uses coarse kosher salt
1 or 2 bay leaves ... more if you prefer
1 or 2 lightly bruised cloves of garlic ... more if you prefer ;)
2 tsp of granulated or powdered garlic
1/2 tsp of fresh ground black pepper or 5-6 whole pepper corns
**If you have dried sweet red pepper add a pinch, mainly just for colour!

Assemble above ingredients in a pot and bring to a boil.
Pour over the eggs in the jar
Leave on counter to cool to room temperature
Drain the brine off the eggs
Reheat to a boil again
Pour over the eggs in the jar again and cool until just warm to the touch
Refrigerate for 2 weeks

Sample after 2 weeks...if not pickled to your liking drain off 1/2 cup of brine and discard.  Add 1/2 cup of white wine vinegar and once again bring to a boil and pour over your eggs allowing them to cool to just warm enough to touch.  Refrigerate for another week.

Keep refrigerated and enjoy!!!