Pickled Bar-Room Eggs

• 3 cups cider vinegar
• 2 cups water
• 1 medium onion, thinly sliced
• 1 Tablespoon peppercorns
• 1 Tablespoon whole allspice
• 2 teaspoon finely chopped ginger root. (Optional)
• 1 1/2 teaspoons salt
• 1 teaspoon whole cloves
• 3 bay leaves
• 12 hard-cooked eggs, shelled

Instructions:
Combine first 9 ingredients in saucepan. Bring to a boil, then lower heat and simmer gently for 8 to 10 minutes. Strain. Pack eggs in hot sterilized jars and pour in hot liquid. Seal jars. Cool, then refrigerate. Use in 4 to 5 days.

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