So what do you do when you have more eggs than you know what to do with?

You pickle them of course...

This recipe makes killer eggs, not the sissy clear vinegar eggs with a few pepper flakes at the bottom like you find in the grocery store.

These eggs are ugly, the brine is murky, in short... AWESOME!

WARNING: This recipe may make your house smell like crap

Here is the list of what you need:

3 cups white vinegar
1 white onion, sliced
4-5 cloves of garlic
2-3 tablespoons of salt
5-6 dashes of pepper
2-3 healthy dashes of tabasco sauce, or better, Spontaneous Combustion (spicier)
2-3 tablespoons of crushed mustard seed
2-3 tablespoons of curry powder
15 jalepeno peppers, sliced
5 jalepeno peppers, whole
10-15 habenero peppers, sliced (optional - makes the eggs fairly spicey)
3-4 tablespoons of crushed red pepper
5-6 peppercorns
1-2 gallon jar, to pickle the eggs in
Pretty much anything else that sounds good (carrots, pearl onions, pig's feet, etc.)

The first thing you want to do is to hard boil the eggs. Remove the shells from the eggs, and set the eggs aside. In a large pan, bring the vinegar to a slow boil. Place all of the ingredients, except for the eggs (and whatever else you want to pickle, such as carrots) and sliced jalapenos, into the boiling vinegar. Your going to want to cover the boiling vinegar combo, so that the vinegar fumes do not escape too much into the air. Let the vinegar boil for 1/2 to 1 hour, to cook all of the flavor out of the spices. Place the eggs into the jar, and pour the vinegar combo into the jar over the eggs and sliced jalapeños and whatever else you are adding like carrots, pearl onions, cauliflower....Fill the rest of the jar with hot tap water until all of the eggs are covered. Seal the jar tightly. Turn over the jars every other day or so to remix the spices, After 2 weeks or so, enjoy.

I have recently started making double the brine and have been making jars of the peeled baby carrots, and jars of pearl onions instead of adding them to the egg jars.