Pickled Eggs with Peanuts

DESERT PARTY PICKLED EGGS:

3 c. white vinegar
1/4 c. sugar
2 tbsp. pickling spice
3 tsp. salt
1 bay leaf
16 oz. jar Hot chili peppers
18 shelled hard boiled eggs

Cook first 5 ingredients in medium saucepan over high heat until sugar completely dissolves. Add juice and a few peppers. Put eggs in a 2 quart jar and cover with pickling mixture and store 1 to 2 days in refrigerator before serving. Let warm to room temperature and serve with plenty of salt, black pepper and red hot sauce.

DESERT PARTY BOILED GOOBERS:

1 to 2 lbs. raw peanuts in shell
1 c. salt

Place peanuts and salt in large stock pot and add enough water so that all peanuts are floating. Bring to a boil, turn off flame and let stand overnight. Next morning, bring water and peanuts back to a boil, reduce heat and simmer 3 to 5 hours, checking frequently for desired doneness.