Pickled Eggs

• 16 hard-boiled eggs
• 2 pints vinegar
• 12 ounce black peppercorns
• 12 ounce allspice
• 12 ounce whole gingerroot

1. Remove eggshells and place eggs in a warmed wide-necked jar.
2. Boil the peppercorns, spice and ginger in the vinegar for 10 minutes; pour it, while boiling hot, over the eggs.
3. When cold, cover closely and store in a cool place.

eggs, pints vinegar, allspice, gingerroot

Taken from www.food.com/recipe/pickled-eggs-227329 (may not work)