Pickled eggs very refreshing in hot weather and is a food that will keep for a weekend in an ice chest.  They also make a nice addition to the snack tray at parties. Serve with cold meats or poultry, or with traditional English fish and chips!
 

Pickled Eggs 8 eggs1  600 ml vinegar2  1 tsp black peppercorns  1 tsp allspice berries  1 tsp root ginger (lightly bruised) sugar (if desired)3

Boil the eggs for 10 minutes, cool in cold water, remove the shells.  Simmer the vinegar and spices together for 5 minutes. Pack the eggs in a hot sterilized jar and pour the hot spiced vinegar over them (including spices). Seal tightly and refridgerate for 2 weeks.

1. If you really want to make this in quantity, say for a feast or dayboard, large packages of eggs may be found at "warehouse club" type stores that deal in institutional quantities for low prices.  
2. The choice of vinegar is really up to you.  Traditionally white vinegar is used to keep the eggs white but it can be very harsh.  Personally I would opt for wine or cider vinegar (1 1/4 cups) with a small amount (1/4 cup) of balsamic vinegar added for flavor. 
3. The amount of sugar is very much a personal choice.