Pickled Eggs With Jalapenos, Habaneros And Tabasco
36 hard-boiled eggs (peeled)
1 quart distilled white vinegar
1 onion (sliced)
1 tablespoon mustard seed
1 tablespoon dill seed
1 tablespoon red pepper seed
1 tablespoon black pepper or peppercorns
6 cloves garlic
1 jar (16 ounce size) jalapeno peppers with juice
1 jar (16 ounce size) habanero peppers with juice
10 dashes Tabasco sauce
Place all the ingredients except the hard-boiled eggs in a covered pot and boil for 15 minutes.
Place the hard-boiled eggs in a glass jar and cover them with hot pickling mixture until the eggs are completely covered. If there is not enough vinegar, you may add some hot water to the vinegar solution.
Marinate the eggs in this solution, in the refrigerator, for 7 days before serving. The longer they marinate, the more robust the flavor!