Pickled Eggs

Place vinegar, water, gingerroot, salt, mustard seed, peppercorns and bay leaf in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes.

Remove from heat and let solution cool to room temperature.

Place eggs in a sealable jar. Pour enough vinegar solution over the eggs to cover them. Close jar with lid.

Refrigerate for at least two days before serving.