- 2 dozen hard-boiled eggs, peeled
- 4 cups cider vinegar
- 1 cup water
- 1 jar (13.5 ounces) pepperoncini, with liquid
- 1 jar or can (about 16 ounces) pickled hot peppers (I used pickled Thai peppers for some serious HEAT, you can use pickled jalapenos or habaneros if you prefer)
- 1 Tablespoon salt
Place eggs in a large clean glass jar that has a tight fitting lid. If you need to, divide eggs among a couple smaller jars, just be sure to leave about 3 inches of headspace in the jar to accomodate the hot peppers.
Add cider vinegar, water, pepperoncini and their liquid, pickled peppers and their liquid and salt to a large saucepan. Bring to a boil. Pour boiling brine and peppers carefully over the eggs. Tightly fix the lid on the jar and place in the fridge for at least a week before eating. If you remember to, give the eggs a little shake once a day during the week. These eggs are good for three months in the fridge.