Ingredients
10 eggs, hard boiled and peeled
4 cups malt vinegar (no substitutions)
1 hot pepper, minced
10 whole black peppercorns
10 whole cloves
3 cinnamon sticks
2 tsp allspice
Directions
Peel eggs and place them in a hot, clean quart jar.
Heat remaining ingredients in a saucepan until the liquid begins to boil. Reduce heat and simmer for 10 minutes then remove from heat.
Strain the brine and pour over the eggs, covering them completely.
Seal in a quart jar and let cool for 1 hour. Store in the refrigerator for about ten days prior to serving.