Pickled Eggs - the recipes I'm experimenting with

After (re)discovering the joys of pickled eggs, I've decided to try my hand at making my own. I've found two recipes that sounds like what I'll like as well as being simple and straight-forward. Over the course of my experimentation, I'll likely settle on a combination of these two.

-=One=-
3 parts vinegar
1 part water
3 bay leaves
salt (1 tsp. per dozen eggs)
eggs

-=Two=-
1/3 cup water
1 1/2 cup white vinegar
3 teaspoons table or pickling salt
1 teaspoon peppercorns
1 Vidalia or other sweet onion, sliced
10 hard boiled eggs, peeled

After a little experimentation, here's what I'm liking:
3 parts vinegar
1 part water
lots of salt (about a tablespoon for 6 eggs)
dill (about a teaspoon for 6 eggs)
a few dashes of Frank's Red Hot
eggs

I like eating hard cooked eggs by sprinkling salt on the egg. Making a very salty brine makes adding additional salt at the time of consumption unnecessary. I like the dill, as that creates a hint of dill pickle taste. Frank's Red Hot is my absolute favorite hot sauce, and adding a few dashes gives the eggs a nice little touch of heat.

The procedure is basically the same no-matter the specific ingredients:
- Hard cook the eggs, cool, peel.
- Put all of the ingredients that aren't eggs into a pan and simmer for a while
- Put the eggs in a tight sealing jar (preferably one that you can fit your fist into)
- While still hot, pour the "everything else" mixture (now officially called a "brine") into the aforementioned jar (all eggs should be submerged).
- Seal the jar and stick it in the fridge for a while (day or two at least; you might not like the texture after a month)
- Put them in your belly!