Pickled eggs was on the list of things to do so was looking around for ideas and ran across old Big Guys recipe thread from a few years ago. Seemed like a good jump off point. I bumped all the spices up and added some dried Chili Arbols to the brine for some added kick. I used the brine filled zip-lock baggie trick to keep all the eggs submerged and managed to wait the full two weeks recommended before consuming any. Very delicious recipe although not as spicy as I was looking for. I'm thinking next time I'll add a bottle of Asian Chili Garlic Sauce or some Siracha to the brine to jazz it up even more. Thanks for looking & thanks Big Guy, where ever you may be.....
2 cups vinegar
2 cups water
2 Tbs. salt
3 Tbs. sugar
3 Tbs. crushed red chili peppers
1 Tbl. pickling spice
1 jar pickled Pepperoncini peppers and liquid
1 large onion coarse chopped
3 cloves garlic peeled
2 ½ doz. hard boiled eggs
Pack in layers in a big jar top up with liquid, let rest 1-2 weeks if you can.
Chili arbol floating by
lots of goodies on the bottom
developed a really nice brine ring