This was one my dad's favorites. He liked it with a glass of beer. The bar he frequented always had a gallon jar on the counter behind the bar. I never made them for Dad. I didn't have the recipe. These are different than eggs brined in beet juice.

PICKLED EGGS
2 tablespoons pickling salt
2 cups white vinegar
1 bay leaf
1 tablespoon pickling spices
1 teaspoon red pepper flakes
12 hard-cooked eggs, peeled
2 medium onions, sliced
3 cloves garlic, halved

Combine vinegar and salt in medium saucepan. Bring to a boil, stirring to dissolve salt. Layer eggs, onions and garlic with spices in glass quart jar. Pour hot salted vinegar carefuly over eggs, adding more brine, if necessary. Tap jar on counter to remove air bubbles. Cover and refrigerate at least 4 days. Eggs may be kept in pickling liquid for several months. Serve whole or in wedges on relish tray. Makes 12 to 24 servings.