Boil eggs for 12 minutes; shell eggs under cold running water, being careful not to break them.

Put eggs in a glass jar and cover with vinegar mixture which has been allowed to cool slightly.

Seal jar and store in the refrigerator.

Note: Eggs will not be ready to eat for at least 10 days.

Variation: If you would like to color the eggs pink, add a few tablespoons of beet juice from canned beets.

Submitted by: Belle