Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
12 to 16 hard-cooked eggs
2 cps cider vinegar
2 tbsp sugar
1 tsp pickling spices (4 peppercorns, 1 clove, celery seed, mace, piece ginger root)
1 onion, peeled and sliced
1 - Peel eggs and place in bowl or glass jar.
2 - Combine remaining ingredients in an enamel saucepan.
3 - Heat to boiling point.
4 - Reduce heat and simmer 8 minutes.
5 - Pour over eggs.
6 - Cover bowl or jar and let eggs stand in refrigerator several hors or overnight.
7 - Drain.
8 - Serve eggs halved or sliced as garnish for cold cuts or salads.
9 - Or serve as part of salad or eat at picnics and barbecues.