Boil 2 dozen eggs, shell and cool OR boil 2 dozen gizzards (turkey) until done and cool. Cook:

4 tsp. salt
4 tbsp. sugar
1 c. water to dissolve sugar and salt

Add this to:

4 c. white vinegar
1 lg. onion, sliced
2 tbsp. pickling spices, tied in a bag
1/2 tsp. pepper

Add eggs, or gizzards, to the brine and refrigerate at least 24 hours. Leave spices tied in bag in brine for a couple days, then remove.