4 c. white vinegar
1/2 c. sugar
2 tbsp. pickling spice
2 tsp. salt
2 bay leaves
2 doz. hard cooked eggs

Day before serving: In medium saucepan, on high heat, heat vinegar, sugar, pickling spice, salt and bay leaves to boiling. Place shelled eggs in 2 quart jar. Add vinegar mixture. Cover and refrigerate overnight. Drain.