Bring the eggs to a boil, cover and turn heat off. Wait thirteen minutes, then run under cold water.

Heat the vinegar, water, erythritol and salt in a saucepan and bring to a boil, then reduce to a simmer for 5 minutes.

Have two-quart jars sterilized and ready for use. Measure and divide the spices in half between the two jars, placing them into the bottom of each jar.

Slice the hot peppers into small circles and set aside. Remove the seeds with a corer beforehand if you prefer.

Place about one-half cup of vinegar mixture into the jar with the spice mixture already in it, then add a few eggs and a few hot peppers.

Repeat the previous step until the eggs reach just below the lip of the jar. Each jar will hold about ten eggs.

Cover and refrigerate for up to six months.