Yield: 12 servings
Measure | Ingredient |
---|---|
12 \N | Hard-boiled eggs, shelled |
4 cups | Vinegar |
1 teaspoon | Ground mustard |
1 teaspoon | Pepper |
4 \N | Cloves, whole nails,[opt] |
2 \N | Or more dried chile peppers |
1 teaspoon | Salt |
1 \N | Bay leaf |
Make a smooth paste of the mustard, salt and pepper with a little vinegar, and stir into 4 cups of boiling vinegar and cook, stirring for 1 min. Put eggs into a quart jar with the red peppers, bay leaf and optional cloves and pour the boiling vinegar over them. Cover and refrigerate for 2 weeks. Submitted By JIM WELLER On 03-16-95