Please note that pickled eggs MUST be stored in the refrigerator and not at room temperature for more than an hour or so while serving. They can be safely stored up to 3-4 months for best quality according to the National Center forHome Food Preservation please read here for more safety information.
18-20 hard boiled eggs (this amount fits into the large pickle jars but different amounts can be used to fit the container)
4 cups white vinegar
1/8 cup vegetable oil
1 12-15 oz. can sliced jalapeno peppers (I have use the ones that are pickled already, or you can use fresh)
1 large onion sliced (I like big chunky slices because they are as good to eat as the eggs)
3 Tbs salt
3 Tbs hot sauce (use your favorite)
1 Tbs garlic powder
1 Tbs crushed red pepper
1 Tbs minced garlic (I have also used whole heads of garlic with the cloves peeled and crushed a bit)
2 Tbs mustard seeds
Bring all ingredients to a boil. Boil 5 minutes. Pour over eggs (I like to put 6 or so in the jar and a scoop of the mix and layer it to get a nice mix, they don’t re-distribute in the jar well)
Seal the jar (pickle jars will re-seal nice when you put the hot liquid in and seal immediately)
Refrigerate for at least 7-10 days, large or extra large eggs are much better after a couple weeks.
Tip: Use plenty of ventilation while boiling the vinegar solution, it gets pretty strong.
My sister-in-law found this recipe somewhere, it’s pretty basic but makes fantastic pickled eggs.