Pickled eggs

From: Andrea Aldridge
Date: Fri, 8 Oct 1993 

(Sorry ingredients aren't listed succinctly, but you'll understand why.)

Boil eggs (doing so in heavily salted water will help them to be
shelled more easily) for 10-15 minutes. Cool thoroughly under running
water and peel. Place eggs in pickling jar and fill to top with cold
water. Pour cold water thence into measuring cup to gauge amount
needed. Make the following mixture in that quantity: three parts red
wine vinegar, one part water. For each quart of vinegar/water mixture,
add 1 diced dried chili pepper, 1 clove garlic, 4 peppercorns, 2 whole
cloves and a 1" piece ginger root, quartered. Bring all to boil,
simmer 5 minutes and cool to room temperature. Pour over eggs in jar.
Seal tightly and keep in fridge at least one week, OPENING JAR AT
LEAST ONCE A DAY TO RELEASE GASES. IF YOU DON'T IT MAY BLOW UP. It
will smell like hell at first, but later will develop a lovely pickled
fragrance. Good to eat after one week.

These keep in the original pickling fluid for better than a year, at
least in a cool climate like Seattle's; I had a jar I forgot about for
a *couple* of years, I think, and they were still tasty when I
uncovered them.