I moved on to pickled eggs today, after having a conversation with my brother about them. He's been home pickling eggs for about a month now and he loves them. He's gotten me past the initial fear of unknown territory, so I dove right in.
I couldn't find my pickling spice (which was hiding in plain sight all along), so I added the following to 1 cup white vinegar plus 1/2 cup water, and brought to a rolling boil:
about 1/2 tsp mustard powder
about 1/8 tsp each of ground ginger and allspice
about 6 whole cloves
about 1 tsp of whole coriander
1 cinnamon stick, broken in two
1 bay leaf
Once boiled, I poured the whole thing into a mason jar into which I had already put my still-warm peeled hard-boiled eggs, about 1/4 tsp of whole peppercorns, 1 thickly sliced shallot, and a few cloves of garlic, very roughly chopped.
You let it cool (I'm doing so now) and refrigerate. I'm told you need to give it a couple of days, but I'm probably going to dig in tonight.
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