English Pub Style Pickled Eggs

These are really good, and remind me of deviled eggs! I love to slice them and put them on my salad!

• Ready In: 20 mins
• Yields: 1 quart jar

Ingredients

• 12  hard-boiled eggs, shelled
• 1 1⁄2 cups  ginger and spice vinegar (Ginger and Spice Vinegar)
• 6  allspice berries
• 2  bay leaves
• 1  teaspoon whole black peppercorn

Directions

1. Pack eggs into 1 quart widemouthed jar.
2. Bring vinegar to boil in non aluminum saucepan and let boil about 10 minutes.
3. Add remaining ingredients to jar and ladle hot vinegar over eggs.
4. Cap tightly.
5. Let cool, then refrigerate at least 3 days before serving.
6. Can be refrigerated up to 2 weeks.