- 1-quart vinegar (malt or cider)
- 2 tablespoons freshly grated ginger
- 1 tablespoon black peppercorns
- 1 teaspoon allspice or pickling spice
- Hard cook a dozen eggs.
- Shell them and place them in half gallon jar.
- Combine ingredients in a saucepan with 1 cup water and raise to a rolling boil.
- Transfer to the large jar with the eggs.
- Cover and refrigerate, at least 24 hours but up to 1 month.