Hot Pepper Pickled Eggs ~ Trial #2

I decided to make the second trial run, using Bragg's organic apple cider vinegar (vs. white organic/non-gmo vinegar).  I have access to it by the gallon, and white organic vinegar is not available in stores. And it more expensive by the gallon.  So...

Here is what I did for this jar of hot pepper pickled eggs.
 

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.