Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 16 | Hard cooked eggs, cooled |
| And shelled | |
| 1 quart | White distilled vinegar |
| 4 | Dried red chile peppers, |
| Seeded | |
| 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.