Jalapeno Pickled Eggs

• 18 hard-boiled eggs, peeled
• 2 cups white vinegar
• 1 small onion, sliced
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons dill seeds
• 1 1/2 teaspoons black pepper
• 6 garlic cloves
• 1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too)
• 4 -6 splashes hot sauce (optional)

1. Put peeled eggs in a 2 1/2 quart jar.
2. We used a clean leftover dill pickle jar.
3. If you use more eggs you will need a bigger jar.
4. Boil all ingredients (except eggs, of course) for 15 minutes.
5. Pour hot mixture over eggs until eggs are covered.
6. Add hot water to jar to fill if needed.
7. Marinate in refrigerator for 1 week before using.
8. The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
9. We didn't do that so I can't attest to it's results.

eggs, white vinegar, onion, mustard seeds, dill seeds, black pepper, garlic, jalapeno peppers, hot sauce

Taken from www.food.com/recipe/jalapeno-pickled-eggs-455013 (may not work)