|16||Hard cooked eggs, cooled|
|1 quart||White distilled vinegar|
|4||Dried red chile peppers,|
|1 tablespoon||Mixed pickling spices|
|1 teaspoon||EACH, black peppercorns,|
|Salt, and mustard seeds|
Pack eggs in 2 quart jars. Combine vinegar, peppers, pickling spices, peppercorns, salt and mustard seeds in a saucepan, bring to a boil and simmer uncovered for 15 minutes. Pour over eggs, seal, and let cool and chill. Refrigerate for 2 days before using to allow flavors to permeate the eggs.
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