Spicy Pickled Eggs

• 8 eggs
• 2 cups white vinegar
• 1/2 cup water
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 teaspoon pickling spices
• 1 teaspoon red pepper flakes
• 5 cloves
• 1 cinnamon stick
• 3 habanero peppers, cut into rings
• 3 green jalapeno peppers, cut into rings
• 1/2 red pepper, cut into strips
• 3 rings white onions

1. Hard boil 8 eggs. The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes.
2. After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.
3. Combine remaining ingredients in a saucepan and bring to a simmer for 15 minutes.
4. Remove broth from heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs.
5. Continue to add the peppers/onions/spices and eggs.
6. Pour the remaining broth into the Mason Jar to within a quarter inch of the top. If you are short on broth, just top off with white vinegar.
7. Hand tighten a lid and ring on the Mason Jar, let it cool, then place it in the refrigerator for 2-3 weeks.

eggs, white vinegar, water, white sugar, salt, pickling spices, red pepper, cloves, cinnamon, peppers, green jalapeno peppers, red pepper, rings white onions

Taken from www.food.com/recipe/spicy-pickled-eggs-524755 (may not work)