Place as many eggs as you wish to pickle in heavy saucepan; cover with water.
Salt water heavily.
This will make shells easy to remove.
Bring to boil over medium heat.
Reduce heat to maintain slow boil; cook eggs 15 minutes.
Remove from heat; cool under cold running water.
Remove shells; place eggs in pickling jar.
Add water to cover 1 to 2 inches above eggs.
Remove eggs carefully; let dry on paper toweling.
Measure water from jar in order to replace same amount with mixture of 3/4 red wine vinegar and 1/4 water.
Place vinegar mixture in saucepan.
For each quart of vinegar mixture add 1 small dried red pepper, 1 clove of garlic, 4 peppercorns, 2 whole cloves, and 1-inch piece of gingerroot, quartered.
Bring to boil.
Reduce heat; simmer 5 minutes.
Let cool to room temperature.
Place eggs in pickling jar.
Pour vinegar mixture over eggs; cover tightly.
Let stand at least 1 week.
Eggs, as they pickle, will produce a strong odor.
Open every day during first week to let fumes escape.
After a week or so this odor will disappear and they will have a most delectable pickled aroma.