24 hard-cooked eggs, peeled
3 c. cider vinegar
1 (12 to 16 oz.) jar hot chili
corditos or chili peppers
(the little yellow pickled
1 jar small white cocktail
3 cloves garlic, halved
1 1/2 tsp. salt
1 tsp. whole peppercorns
Place eggs in glass or ceramic container with cover; add
remainder of ingredients including juice from peppers and
onions. Cover and let age at least overnight, but preferably 3
to 6 days. Serve each egg with a pepper and an onion. Keeps
without refrigeration for up to a month, but the eggs get
hotter. Can add eggs to the same liquid several times.
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