Pickled Spiced Eggseggs, relishes 16 hard cooked eggs, cooled 1 and shelled 1 quart white distilled vinegar 4 dried red chile peppers, 1 seeded 1 tablespoon mixed pickling spices 1 teaspoon each, black peppercorns, 1 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. |
