12 hard-cooked eggs
1 tsp. whole cloves
2 tbsp. sliced gingerroot
1 tsp. peppercorns
3 c. cider vinegar
1 1/2 c. water
1 1/2 tsp. salt

Place eggs in large screw-top jar. Tie cloves, gingerroot and peppercorns in small cloth bag. Combine vinegar, water and salt in saucepan; add spice bag. Bring to a boil; cook for 10 minutes. Remove spice bag; chill vinegar mixture. Pour vinegar mixture over eggs; seal jar. Let stand for 2 days before serving.