Well its been 9 months since i made the pickled eggs and receipe i used was found after googling simple pickled egg receipe.I cant remember exactly which i used but this receipe here appears to be it.

* 12 extra large eggs
* 1 1/2 cups distilled white vinegar
* 1 1/2 cups water
* 1 tablespoon pickling spice
* 1 clove garlic, crushed
* 1 bay leaf

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
3. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Thanks eckstag. Recipe is similar to the one I used
for pickled eggs minus the clove garlic and bay leaves.
I just added Red beets and sugar and they turned out perfect.

I'm probably lucky not to have died from food poisoning, lol. Remembering back to when I was a kid. My father, after one of those really big jars of pickles had been consumed, would then place the hard boiled eggs ( usually left over Easter eggs) and smoked sausage or kielbasa in the pickle juice. Now there were 11 of us in our home so they didn't sit in the jar that long but none of us to my recollection ever became sick and it was never refrigerated.