Here is what I did for this jar of hot pepper pickled eggs.
1 1/2 cups water (I used our well water)
1/2 cup apple cider vinegar, organic (Bragg's)
2 Tbsp. homemade pickling spice
4 jalapenos, sliced
1/2 of a large onion, sliced
Bring the ingredients to a boil and allow to simmer for 15 minutes longer. A longer boil seems to help keep heat up the flavor of the hot peppers.
Pour over eggs that have been boiled, cooled and peeled and placed into a quart canning jar (or larger). Add more water to cover eggs if needed. Place a lid and rim on, and allow to cool. Refrigerate for a week before eating, and keep eggs refrigerated until gone.
The results? These had a bit more hot pepper flavor, but not as hot as eating a hot pepper. We popped the jar open after splitting wood on Sunday, and enjoyed a few. Yum.