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Eggs, Pickled

Remove the shells from three or four dozen hard-boiled eggs; do not break them, but arrange them carefully in large-mouthed jars. Boil one pint of vinegar, with allspice, ginger, and a couple of cloves of garlic. When the flavour of the spice is extracted, add another pint of vinegar, bring it to a boil, and pour scalding hot over the eggs. When cold, seal up the jars for a month. This will be found a cheap pickle when eggs are plentiful, and for its piquancy is much liked.