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Message: <blockquote data-quote="ndbwhunter" data-source="post: 65437" data-attributes="member: 1288">I've got one that's pretty good. I'll see if I can dig it up. Made a batch before pheasant opener. 116 eggs later, I had 4 giant olive jars full :;:rockitFound it!5 cups white vinegar1 cup water4 tablespoons sea salt1 tablespoon mustard seed2-3 tablespoons red pepper flakes4 cloves crushed garlic1/4 cup white sugarA few dashes of your favorite hot sauce (the habanero hot sauce adds quite a kick) Combine the ingredients above and bring to a boil. Let cool to room temperature.Once the brine is cool you can start adding all of the eggs and veggies to the jar. I typically use 5-6 habenaros, 1-2 onions, and a variety of other peppers (jalapeno, chile, etc.) per jar. You can also throw in some cooked spicy sausage if you want a little more texture.The most important thing I've found is to use freshly boiled eggs. I tried using the store bought hard boiled eggs and they just don't turn out as good. Put one layer of eggs into a pot with cold water. Bring to a full rolling boil. Turn off the heat and let the eggs sit covered in the pot for 10-12 minutes. Remove water from the pot and run eggs under cold water and then put them into a bowl of ice water. This is the best way I've found to not overcook the eggs. Also, buy your eggs 1-2 weeks in advance will make them easier to peel. I usually use a toothpick to poke a hole in the eggs before putting them in the jar.This recipe also works well with fish.Note: The above recipe will make about three 24oz jars. I always make this in large batches so just adjust the quantities accordingly.</blockquote>

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