Ingredients

• 12 eggs
• 12 whole cloves
• 2 slices fresh ginger root
• 1 teaspoon black peppercorns
• 1 bay leaf
• 2 cups distilled white vinegar
• 1/2 cup water
• 2 teaspoons salt

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Instructions

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. In a cheesecloth, loosely wrap cloves, ginger root, black peppercorns and bay leaf. Place in a medium saucepan with distilled white vinegar, water and salt. Bring to a boil and continue boiling 10 minutes. Discard wrapped spices.
3. Place eggs in sterile containers. Cover with the hot vinegar mixture. Seal containers. Chill in the refrigerator at least 2 days before serving.