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.