Peppery Pickled Eggs by Virginislander

[BakerAunt]

Peppery Pickled Eggs
Submitted by virginislander on January 30, 2003 at 2:56 pm

2 dozen hard boiled eggs, peeled
4 cups white vinegar
1 jar (16 oz.) sweet cherry peppers (not the oil packed ones)
1 jar (16 oz.) chili peppers (I use the yellow peppers)
6 cloves garlic, halved (I use minced)
3 bay leaves
1 tsp chopped chives
1 tsp crushed red pepper
1 tsp whole peppercorns
1 tsp whole allspice (optional)
1 tsp salt
1 tsp mustard seed
1 tsp turmeric

Place eggs in (preferably) glass or ceramic 1 gallon container with cover. Add rest of ingredients, including juice from peppers. Cover and let age at least overnight, preferably 3 to 6 days.

Depending on your container shape, you may need to add additional white vinegar to cover eggs and peppers.

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