2 doz. hard-boiled, peeled eggs
Bay leaves
Onion slices
Pickling spices
1 qt. bottle or more vinegar
2 tbsp. sugar
1/2 c. water

Drop eggs in large mouth jar, alternating with onion slices and pickled peppers (if you like them hot). Meanwhile, simmer on stove, spices, vinegar, sugar and water. IF YOU WANT RED EGGS FOR COLOR, ADD FOOD COLORING TO SIMMERING SOLUTION. Cool, pour over cold eggs, onions and peppers. Cover and let mellow for at least 3 days. Bell peppers can be added for color, but do alter the taste a bit. Eggs should be cold and solution should be cold, or the eggs will be tough. Will keep indefinitely in cool place, get better with age.