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.