Pickled Spiced Eggs

• 16 large eggs hard cooked, cooled, shelled
• 1 quart vinegar white distilled
• 4 each dried red chiles seeded
• 1 tablespoon pickling spices
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 1 teaspoon mustard seeds

1. Pack eggs in 2 quart jars.
2. Combine vinegar, peppers, pickling spices, peppercorns, salt and mustard seeds in a saucepan, bring to a boil and simmer uncovered for 15 minutes.
3. Pour over eggs, seal, and let cool and chill.
4. Refrigerate for 2 days before using to allow flavors to permeate the eggs.

eggs, vinegar, red chiles, pickling spices, black peppercorns, salt, mustard seeds

Taken from recipeland.com/recipe/v/pickled-spiced-eggs-4806 (may not work)