Pickled spiced eggs

Yield: 16 Servings

Measure Ingredient
16 \N Hard cooked eggs, cooled
\N \N And shelled
1 quart White distilled vinegar
4 \N Dried red chile peppers,
\N \N Seeded
1 tablespoon Mixed pickling spices
1 teaspoon EACH, black peppercorns,
\N \N 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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