JALAPEÑO PICKLED EGGS

Jalapeno Pickled Eggs

18 hard-boiled eggs, peeled
2 cups white vinegar
1 small onion, sliced
1 ½ tsp mustard seeds
1 ½ tsp dill seeds
1 ½ tsp black pepper
2 tbsp salt
4 garlic cloves, crushed
1 (8 ounce) can whole jalapeno peppers, sliced (save the juice)
3 habaneros, diced
2 tbsp red pepper
5 dashes hot sauce (optional)

Directions:

Put peeled eggs in a 2 ½ quart jar (if you use more eggs you will need a bigger jar).

Boil all ingredients including juice from jalapeno can (except eggs, of course) for 15 minutes.

Pour hot mixture over eggs until eggs are covered.

Add hot water to jar to fill if needed. Seal jar.

Marinate in refrigerator for 2 weeks before using. The longer they stand, the stronger the flavor.

Note: for a stronger flavor, poke hole in the eggs with a toothpick before marinating.