Bring vinegar (I always use the brown, but if you prefer the eggs white later, you can also use the clear) and water to a boil, add onions, the bell pepper cut into rough pieces and the remaining ingredients and simmer, then let cool. Peel the eggs, put them in a large jar and pour the liquid over them.
Close jar tightly and let stand for a few days.
If you use the brown vinegar, the eggs will turn brown, which is a sign that they are good. Here in England you can buy ‘Pickled Eggs’ as a snack in almost every pub (= public house – pub) and with a beer it tastes just divine. At home it tastes best with a slice of rye bread and lots of butter.
