Pickled spiced eggs

Yield: 16 Servings

Measure Ingredient
16 Hard cooked eggs, cooled
And shelled
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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