3 cups vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pickling spice
4-8 peppercorns (optional)
4 bay leaves
2-3 chili peppers(may be in pickling spice)
Bring vinegar to a boil with other ingredients. Shell eggs. Put eggs in glass jar and cover with vinegar mixture which has been allowed to cool slightly. Seal and put in refrigerator or other cool place. These should stand a week to 10 days before eating.
I don't use bay leaf or peppers. Though my sugar to vinegar ratio is close to yours. I eat them year round, started it for Easter though cuz it's a good use of the eggs.
Today I purchased some Wild Garlic Smoked Gouda cheese and also some Edam cheese w/ Caraway seed. Both delicious and buttery; Served with an authentic Montreal style bagel ripped into bite size pieces...