Mix:

1 1/2 c. apple cider
1/2 c. cider vinegar
1 (14 oz.) pkg. cinnamon red hots
1 tbsp. pickling spices
2 tsp. salt
1 tsp. garlic salt

Bring to a boil, simmer 5 minutes. Pour over peeled, hard-cooked eggs in a glass jar. Seal, refrigerate 4 to 8 weeks to season.