Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 12 | Eggs, hard cooked & shelled |
| 3¾ cup | White wine vinegar |
| 2 | Green chiles, chopped |
| 1 | Ginger root, fresh, 1" |
| 2 teaspoons | Peppercorns |
| 1 teaspoon | Allspice berries |
| ½ teaspoon | Mustard seeds |
Place eggs in preserve jars and set aside. In a large saucepan, combine the vinegar and mustard seed; bring the vinegar to a boil for 10 minutes. Remove from the heat and strain the vinegar over the eggs to completely cover them. Seal the jars and store refrigerated for at least 2 weeks before serving.
Submitted By JIM WELLER On 06-11-95