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Pickled Eggs
2 dozen hard boiled eggs, peeled
4 c distilled white vinegar
1 jar sweet cherry peppers 16 oz size or yellow chili peppers (16 oz)
6 cloves garlic
3 bay leaves
1 teaspoon chives, chopped
1 teaspoon red pepper
1 teaspoon black peppercorns
1 teaspoon whole allspice, optional
1 teaspoon salt
1 teaspoon mustard seed
1/2 teaspoon turmeric
Place peeled hard boiled eggs in the gallon jar. Add the vinegar,
cherry or yellow peppers, garlic, bay leaves, chives, red pepper,
peppercorns, allspice, salt, mustard seed and tumeric. Cover and
shake to mix. Eggs will keep for 1 month without refrigeration
but will become more pungent in flavor with passage of time.
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Pickled Eggs 09