My favorite spicy Pickled Eggs.
Ingredients: (Makes 1 doz)
2 cups white vinegar
1/2 cup water
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon pickling spice
3 teaspoons red pepper flakes
1 cinnamon stick
3 sliced habanero peppers
3 sliced jalapeno peppers
1 sliced red bell pepper
1/4 of a white onion
Combine all ingredients ( I leave out the Peppers and Onions) and heat in a saucepan for about 15 to 20 minutes. Stir occasionally.
I like to layer the jar with the peppers and onions as I fill it with the eggs. Pour the brine in last. (Make sure the eggs are fully covered)
If you really want to make it potent cook all of the ingredients in the saucepan.
Don't rush it. I posted a while ago that the eggs should soak a minimum of 2 weeks. I tried one at exactly 2 weeks and it was OK. I then waited another week and they were much, much better. At a month, they are awesome.
I think you can safely pull them out of the frig at 2 weeks and store at room temp. That was the whole point of pickling eggs back in the day. Shelf stable at room temp. I can't begin to estimate the number of pickled eggs that I ate at Chet's Friendly Bar in Point when I was in college and those were just on the shelf behind the bar. And I'm still here! The pickling would probably go faster at room temp. I just have room in the beverage frig in the garage so that's where mine are.