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