Categories: Eggs, Relishes, Pickles 
      Yield: 16 servings 
  
     16    Hard cooked eggs, cooled 
           And shelled 
      1 qt White distilled vinegar 
      4    Dried red chile peppers, 
           Seeded 
      1 tb Mixed pickling spices 
      1 ts 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.