Pickled Eggs - Eddikeæg

Remove the shells from the hard-boiled eggs and arrange them in large, wide-mouthed jars.

Boil 1 pint of vinegar, allspice, ginger and bay leaf. When vinegar has steeped long enough to extract the flavors of the spices, add the other 1 pint of vinegar, bring to the boiling point and pour over the eggs. When cold, seal the jars and let stand at least 48 hours before serving.