16 hard cooked eggs, peeled
4 c. malt or cider vinegar
1/2 c. sugar
1 tbsp. salt
2 tsp. chopped fresh gingerroot
2 tsp. whole allspice
2 tsp. peppercorns

Pack eggs snugly in clean wide-necked jars. Combine remaining ingredients in large saucepan. Heat to boiling; boil uncovered 10 minutes. Pour hot vinegar mixture over eggs; cool. Screw lids in place. Refrigerate at least 5 days before serving.

TIP: Eggs can be stored covered in refrigerator up to 2 weeks without change in flavor or texture. Makes 16.