12 eggs
4 cups apple cider vinegar (Braggs is best)
1 Tbls peppercorns
1 Tbls whole allspice
1 Tbls whole cloves
1 Tbls gingerroot, minced
1 tsp. salt

1. Cover eggs with cold water and bring to a boil.
2. Remove from the heat, cover and let stand for 15 minutes.
3. Drain and cover with cold water. Allow to stand for 15 minutes.
4. Remove shells.
5. Bring remaining ingredients to a boil and simmer for 10 minutes.
6. Put eggs into hot, sterilized mason jars.
7. Strain hot liquid over them.
8. Seal and refrigerate.

These should sit for several days before eating.