Pickled Eggs

24 eggs
6 cups cider vinegar
2 tablespoon black peppercorns
1 tablespoon whole allspice
1/2 tablespoon mace
1/2 tablespoon coriander seeds
1/2 tablespoon cardamon seeds
1/2 tablespoon cloves
10 small hot red peppers
3 tablespoons sugar

Cook eggs in simmering water for 15 minutes. Place eggs in cold water, remove shells and pack into sterilized jars; in a kettle combine vinegar, spices and sugar.

Bring to boil, reduce heat and simmer for 5 minutes. Pour hot liquid over hardboiled eggs. Place lid on jar and store in refrigerator when cooled. Use within a month.