PICKLED EGGS AND EASTER

Tomorrow is Easter Sunday,and to celebrate I'm going to crucify a bunny in the back yard.And then I am going to pickle some eggs.My mom used to use left over commercial pickle juice to do this,and that's how I've done it up to now. I have conjured a recipe up after consulting the interweb tubes for a baseline.
12 hard boiled eggs...peeled and cooled.
4 cups vinegar,10 whole peppercorns,10 whole garlic cloves,1 tsp ginger,1 tsp mustard powder and 1 tsp celery salt...brought to a boil and simmered for 10 minutes.
After it cools,pour over eggs in a canning jar,seal and put in the fridge for 2 weeks.