Saturday, August 1, 2009
12 small to meduim eggs; hard cooked, peeled
1 small onion; chopped
2 cloves garlic; sliced
1 tablespoon thyme; dried
2 hot peppers
1 teaspoon whole peppercorns
1 tablespoon honey
1/2 cup white wine vinegar
apple cider vinegar
Put eggs, onion, garlic, thyme, hot peppers and peppercorns into a wide-mouth quart canning jar.
Add honey and white wine vinegar.
Top off with apple cider vinegar.
Cover and shake jar to combine ingredients.
Refrigerate. Let sit 2 weeks before serving.
Note: All white wine or all apple cider vinegar can be used.