Tre's Pickled Cluckerberries (Eggs)

• 12 eggs
• 1 onion, sliced
• 12 cup balsamic vinegar
• 12 cup cider vinegar
• 1 cup water
• 2 tablespoons white sugar
• 10 garlic cloves, crushed
• 12 teaspoon crushed red pepper flakes (for Mild)
• 12 peppercorns
• 2 bay leaves
• 12 teaspoon paprika
• 12 teaspoon parsley flakes
• 14 teaspoon oregano
• 1 tablespoon salt
• 1 jalapeno pepper

1. Place eggs in a saucepan and cover with cold water.
2. Bring water to a boil and immediately remove from heat.
3. Cover and let eggs stand in hot water for 10 to 12 minutes.
4. Remove from hot water, cool, and peel.
5. Place the onion, balsamic, cider vinegar, water, sugar, peppercorns, crushed red pepper, jalapeno, bay leaves, paprika, oregano, parsley flakes, salt and garlic in a saucepan over high heat.
6. Bring to a boil, then remove from stovetop, and allow to cool to room temperature.
7. Place the eggs in a glass jar, and the vinegar over top.
8. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!

eggs, onion, balsamic vinegar, cider vinegar, water, white sugar, garlic, red pepper, peppercorns, bay leaves, paprika, parsley flakes, oregano, salt, pepper

Taken from www.food.com/recipe/tres-pickled-cluckerberries-eggs-316240 (may not work)