Pickled Eggs with vinegar, water, gingerroot, salt, mustard seed, peppercorns, and bay leaf.
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.
Tip: A 4-cup (1L) jar will hold 12 pickled eggs.
Tip: Pickled eggs will keep for a month in the refrigerator.