I know everybody at Talsma's loved these so here's the recipe. Everybody feel free to add more favorites.
Pickled Jalapeno Eggs
4 cups white vinegar
1cup water
1 medium onion chopped
1 tsp salt
24 medium eggs, hard cooked, peeled
16 oz jar jalapenos sliced
2 tsp hot pepper sauce
2 tbs cayenne pepper
1 gallon jar
In large sauce pan, combine water, vinegar, onion, and salt
Bring to boil, simmer uncovered 10 minutes, remove from heat
Place eggs in clean jar
Stir undrained jalapenos and hot pepper sauce into vinegar mixture. Pour hot vinegar mixture over eggs, dividing jalapenos evenly between jars. Replace lids. Store in refrigerator for up to 7 days before serving to allow flavors to marinate.
