Bar Eggs aka Pickled Eggs

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.