SPICY PICKLED EGGS - gallon jug -- 4 dozen eggs, hardboiled and peeled. - 3 1/4 cups beer vinegar. I make my own (it's too easy) or white vinegar or white wine vinegar will do - SALSA --> 3 1/4 cups of Tabasco - add canned jalapeños to enhance the flavor and for added kick. Optional - dried chile petines and pequines. Cholula is made from not just Arbol peppers, but also from chile petines.
Pickled Eggs 10 hard-boiled eggs, cooled and peeled 1/4 small red onion, thinly sliced 3 cloves garlic, crushed or coarsely chopped 1/2 teaspoon black pepper 1/4 teaspoon red pepper flakes 1/2 teaspoon dill seed 1/2 teaspoon mustard powder 1/2 teaspoon turmeric 1 bay leaf 1/4 cup whey* 1 cup brine (2 teaspoons sea salt to 1 cup water) or more as needed
****Pickled Egg**** - 36 to 48 of the best pickled eggs -Do NOT use any of the boiled eggs that have breaks in the white portions. -- bottle of Hot Yellow Peppers *** ( El Pato or Mezzata brands)- bottle of sliced jalapeno peppers-- yellow onions, Little Smokies --pearl onions -- green peppers (Bells and Whistles), whatever you like when it is pickled. Pour enough of the jalapeno juice into the bottle-- Now fill the jar up with straight white vinegar! No Frig Needed.