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Pickled Spiced Eggs


Course : Pickles
Serves: 16
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Ingredients:


16 large Hard cooked eggs, cooled And shelled

1 quart White distilled vinegar

4 medium Dried red chile peppers, Seeded

1 Tablespoon Mixed pickling spices

1 Teaspoon black peppercorns

1 Teaspoon Salt

1 Teaspoon mustard seeds
 

Preparation / Directions:


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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