Cook eggs in simmering water for 15 minutes.

Place eggs in cold water to cool completely.

Remove eggshells carefully.

Pack the peeled, hard-boiled eggs tightly into sterilized jars.

In a kettle, combine cider vinegar, black peppercorns, whole allspice, mace, coriander seed, cardamom seed, clove, hot red peppers, and sugar.

Bring the mixture to a boil over medium-high heat.

Reduce heat to low and simmer gently for 5 minutes to infuse the flavors.

Carefully pour the hot vinegar mixture over the hard-boiled eggs in the jars, ensuring they are fully submerged.

Place lid on jar and store in refrigerator when cooled.

Wait at least 12 hours before consuming to allow the eggs to pickle.

Use within a month for best quality and flavor.