Pickled Eggs - cooking recipe

Ingredients

3 c. white vinegar
1 1/2 tsp. salt
1 tsp. whole pepper
1/2 tsp. celery seed
1 1/2 c. water
1 tsp. whole cloves
2 Tbsp. sliced ginger
1 doz. eggs

Preparation

Put spices in a cheesecloth bag and boil gently in the water and vinegar for 10 to 12 minutes.
Remove bag of spices and let liquid cool.
Hard-boil eggs; cool and peel.
Pack eggs into clear canning jar; pour cool solution over and seal.
Let stand in refrigerator at least 2 days before using.
Use within 2 weeks. Sliced onion added to jar gives additional flavor.