Pickled Eggs

Pickled eggs are very easily prepared and most excellent as
an accompaniment for cold meats. Boil quite hard 3 doz. eggs,
drop in cold water and remove the shells, and pack them when
entirely cold in a wide-mouthed jar, large enough to let them in
and out without breaking. Take as much vinegar as you think
will cover them entirely, and boil in it white pepper, allspice, a
little root-ginger; pack them in stone or wide-mouthed glass jars,
occasionally putting in a tablespoonful of white and black mustard
seed mixed, a small piece of race ginger, garlic, if liked,
horse-radish ungrated, whole cloves, and a very little allspice.
Slice 2 or 3 green peppers, and add in very small quantities.
They will be fit for use in 8 or 10 days.