Pickled Eggs
- 24 large eggs fresh
- 6 cups apple cider vinegar
- 2 tablespoons peppercorns
- 1 tablespoon allspice whole
- 1/2 tablespoon mace
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon cardamom seeds
- 1/2 tablespoon cloves
- 10 each hot chili peppers
- 3 tablespoons sugar
- Cook eggs in simmering water for 15 minutes.
- Place eggs in cold water, remove shells and pack into sterilized jars; in a kettle combine vinegar, spices and sugar.
- Bring to boil, reduce heat and simmer for 5 minutes.
- Pour hot liquid over hardboiled eggs.
- Place lid on jar and store in refrigerator when cooled.
- Use within a month.
eggs, apple cider vinegar, peppercorns, allspice, mace, coriander seeds, cardamom seeds, cloves, hot chili peppers, sugar
Taken from recipeland.com/recipe/v/pickled-eggs-34478 (may not work)