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

1. Cook eggs in simmering water for 15 minutes.
2. Place eggs in cold water, remove shells and pack into sterilized jars; in a kettle combine vinegar, spices and sugar.
3. Bring to boil, reduce heat and simmer for 5 minutes.
4. Pour hot liquid over hardboiled eggs.
5. Place lid on jar and store in refrigerator when cooled.
6. 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)