2 dozen hard-cooked eggs, peeled (use the smallest eggs available)
3 to 4 cups distilled white vinegar
1 (16 oz) jar sweet cherry peppers, drained (Mr. T substitutes 10-12 hot chili peppers.)
6 cloves garlic, halved
3 bay leaves
1 tsp chopped chives
1 tsp crushed red peper
1 tsp peppercorns
1 tsp whole all spice, optional
1 tsp salt
1 tsp mustard seeds
1/2 to 1 tsp turmeric
Place hard-cooked eggs in a clean glass or ceramic jar with a cover. Add vinegar, cherry or chili peppers, garlic bay leaves, chives, red pepper, peppercorns, allspice, salt, mustard seeds and turmeric. Cover and allow eggs to age overnight.
Serve each egg with a pepper. Eggs will keep without refrigeration up to one month but will become more pungent in flavor.