12 large eggs
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tsp pickling spice

Place eggs in a saucepan with enough cold water to cover. Bring to a boil, then immediately remove from the heat. Cover and let the eggs stand in the water for 10 to 12 minutes. Remove the eggs from the water, cool and peel. Place the eggs in sterile container(s), either one large one or several smaller ones. Pickle jars or canning jars make good containers.

In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and remove from heat. Top up the egg containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Variations:

Replace the 1 tsp spice with 1 tbsp pickling spice + 1 clove garlic + 1 bay leaf.

Add sliced beets along with the eggs

Use apple cider vinegar in place of the white vinegar

Add sliced hot peppers to the vinegar mixture