Refrigerated canned picked Eggs

12 hard boiled eggs, peeled
1 Tbs. kosher salt
1 1/2 c. vinegar
1/2 c. water
1 1/2 tsp. sugar
1 tsp. white peppercorns, crushed
1/2 tsp. crushed allspice
1/2 tsp. ground turmeric
1/4 tsp. celery seeds
2 shallots, thinly sliced

Gently pierced each egg through the white to the yolk, keeping the egg intact.
Pack eggs in quart jar.
combine the remaining ingredients in saucepan and bring to a boil. Reduce heat, cover and simmer for 15 min.
Let liquid cool 10-15 minutes.
Pour liquid over eggs in jar, tightly cap jar and refrigerate. It will take a week for the eggs to absorb the flavorings .
Refrigeration time for eggs can keep for several weeks.