Pickled Eggs II (Franks Red Hot Style)

Pickled Eggs with Franks Redhot sauce

I ran across this recipe on Smoking-meats forums and had to try them.

They are simple, I put a large onion chunked up in mine, those onions are as good as the eggs!

18 large eggs

2 cups Franks Red Hot

2 cups white vinegar

1 or 2 large onions chunked up.

Boil and peel eggs.

Simmer Franks, vinegar and onion for a few minutes to soften the onion.

Place half the eggs in the bottom of a large sterile glass jar and ladle about half the onion on the eggs, add the rest of the eggs and pour the rest of the onions and Franks/vinegar mix in the jar, be sure that all the eggs are covered by the mixture, add more vinegar and Franks if needed.

Put in the refrigerator for at least 10 days to let them absorb the flavors and enjoy!

Note: These are not truly “pickled” and need to be kept refrigerated and will last a couple of months.