Pickled Eggs

12 medium eggs
2 cups distilled white vinegar
1/4 cup sugar
1 tbsp pickling spices
1 tsp salt
1 bayleaf

In 4qt saucepan, place eggs and enough cold water to cover by at least 1".  Heat to boiling over high heat.  Immediately remove saucepan and cover tightly, let stand 15 minutes.  Pour off hot water; run cold water over eggs to cool.  Peel eggs.  Meanwhile in 1qt saucepan, combine vinegar, sugar, spices, salt and bay leaf; heat to boiling over high heat.  Remove from heat.  Place eggs in a 1qt jar; add vinegar mixture.  Cover and refridgerate overnight or up to 1 week.  Remove with slotted spoon to serve.