Here is the one I use. I can't take credit for this. I copied it from smokingmeatfourms.com. I think it's great.
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Hab's Pickled Egg
From Habanero Smoker
Don't let the jalapeno peppers or Tabasco sauce scare you off. If you don't like that much heat you can easily reduce those ingredients to your liking. If you don't like heat at all, them remove those ingredients. If you do remove the jalapenos and Tabasco sauce, increase the amount of pickling spice to one tablespoon, add more garlic and maybe some extra peppercorns. I like my eggs on the sour side, if you don't, just increase the sugar. All these seasonings can be adjusted, or more added, but it is important to keep the same vinegar/water ratio.
You can use regular hard-boiled eggs or smoked hard-boiled eggs. For pickled eggs my preference is to use regular hard-boiled eggs, but smoked eggs are good also.
Ingredients:
• 4 C. white vinegar (or cider vinegar)
• 1 C. water
• 1/2 C. white sugar (using super fine works best, dissolves faster)
• 1 (15 ½ or 16 ounce) jar of sliced jalapenos, including liquid
• 1 large onion, thinly sliced
• 3 cloves garlic, coarsely chopped
• 1-3 Tbs. of Tabasco (depends on your desire for heat)
• 1 Tbs. pickling salt (1 ½ Tbs. of Kosher salt)
• 1 tsp. pickling spice
• 2 dozen hard boiled eggs (peeled)
Equipment
• Sterilized heat resistant jars with lids (preferably canning jars with plastic lids - plastic lids can not be used in the canning process; only for refrigerated eggs)
• Canner or large stock pot, fitted with rack
• Kitchen tongs or jar lifter
• Pot holder to hold the hot jars while you screw on the lids.
Directions:
1. Cut onion in half, lengthwise, then thinly slice. Next coarsely chop the garlic. Add all ingredients, except eggs, in a sauce pan. Heat mixture at a high temperature; stirring the ingredients until all the sugar is dissolved, and bring mixture to a boil. Super Fine sugar dissolves much faster then the regular granular sugar. Reduce heat, cover tightly, and simmer for 10 minutes. It may seem like you have a lot of peppers and onions, but after they simmer for 10 minutes, it looks like a lot less.
2. While ingredients are simmering; place eggs in the sterile jar(s); do not tightly pack the eggs.
o To sterilize clean empty jars, metal rings and lids, or plastic lids; the jars and lids need to be sterilized separately. Check all canning jars for nicks or cracks. Discard if damaged. Place jars right side up on the rack in a boiling-water canner or stock pot fitted with a rack. Place clean jars in pot and fill jars first then the canner or stock pot with hot (not boiling) water to 1 inch above the tops of the jars. Boil for at least 1 minute at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft. elevation. Using tongs or jar lifter, remove and drain hot sterilized jars one at a time, and place them on a towel covered counter.
To sterilize lids, place clean lids in a clean container and pour boiling water over them. Let them sit in the water for at least 5 minutes.
3. After ingredients have simmered for 10 minutes, bring back to a boil. Remove from heat, and carefully ladle pickling solution over eggs until eggs are completely covered. Place lid(s) on the jar(s); and allow to cool down. When cool enough shake the jars and place them in the refrigerator. Let age for at least 3 days (7 days is better), and shake jar(s) at least once each day. After aging for 7 days, you do not have to bother with shaking the jars. The eggs can be stored in the refrigerator for up to three months. For longer storage refer to “For Shelf Storage” instructions.
o Storing the eggs for three to four weeks pick up the flavors from the pickling brine. Though 7 days is adequate, if small eggs are used, 1 to 2 weeks are best to allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks for optimal seasoning.
4. The eggs may develop a greenish color. Don’t throw them out. The greenish color is due to the jalapenos. Serve cold with salt and black pepper to taste, and a few jalapenos and onion slices from the jar. I also like to eat them with a little extra Tabasco sauce. After pickling the eggs texture changes; it becomes to some extent chewy (not tough). So if you are making sandwiches it is better to slice the eggs. Place the sliced pieces on bread with mayonnaise, and add some jalapenos and onions. Or use a food processor if you want to make egg salad.
How to Boil Eggs:
If your boiled eggs don’t peel right, or keep cracking, and/or have a greenish-grey tint around the yoke these tips may help you cook the “perfect” hard-boiled egg. Over cooking eggs produced too much hydrogen sulfide (greenish-gray tint) which increases the sulfur taste in eggs. If you have problems peeling eggs, use “old” eggs.
1. First never boil more then 2 dozen eggs at a time. Boiling more then two dozen eggs at one time you may find that all the eggs do not cook evenly. Also use a large tall heavy pot or dutch oven. For two dozen eggs I use a 5 quart stock pot. Some sources state not to boil eggs more then one layer high to prevent cracking, but I have found if you use “gentle” heat that helps prevent cracking.
o Most cracked eggs are cause by the turbulent action of boiling water. Boiling water tosses the eggs into one another and into the side of the pot.
2. Before you boil your eggs, leave them on the counter and bring them up to room temperature. Once they are at room temperature place them in pot you are going to cook them in. Add cold water until the eggs are cover by one inch of water (adding more water then that will just take it longer to come to a boil).
o If you want to get rid of the indentation that hard-boiled eggs have in the end, pierce the large end of the eggs with a pin and lay the eggs on their sides for several hours prior to cooking. This allows the air to escape, and letting the egg to take up all space and fully formed. This tip is also good for when you are making deviled eggs. The shape is not only uniformed, but the yolk seems more centered.
3. Place pot on stove and cook at high heat, until the water comes to a rapid boil. Remove from heat, cover with a tight fitting lid, and set your timer.
o
Small eggs: _____________ 13 minutes
Large eggs: _____________ 17 minutes
Extra large eggs: ________ 20 minutes
4. When timer goes off, remove the eggs from the water, and transfer the eggs to the bowl of ice cubes and cold water. Allow eggs to cool at least 10 minutes before peeling. Also after cooling, refrigerating the eggs for an hour or so, helps make peeling easier.
o If you still have problems with peeling the egg, the eggs may be too fresh. With fresh eggs the membrane tends to adhere to the shell then to itself. The solution; try hard boiling “old” eggs. If you know your eggs are fresh, refrigerate them for several days before you boil them. If the eggs are fresh, and you need to boil them right away you can also try using a half teaspoon of baking soda per quart of water (though this may increase the sulfur taste of the egg).
For Shelf Storage:
• There are no USDA instructions on storing homemade pickled eggs without refrigeration. The USDA states commercial pickled eggs are safe to be stored on the shelf, but do not recommend the home canning of pickled eggs. They recommend that home made pickled eggs be kept refrigerated. Therefore canning and storing pickled eggs without refrigeration you do so at your own risk.
• If you do plan to can them, it is recommended that you use 5% acid vinegar at full strength, and you should be experience in canning before you attempt to can your own pickled eggs. Follow canning instructions exactly. After canning eggs should be used within six months for best quality. Once opened, refrigerate and use the eggs within 3 to 4 weeks.
Additional Considerations:
• Using smoked eggs will infused the vinegar with a nice smoky flavor.
• If you use distilled white vinegar or cider vinegar the eggs will store in the refrigerator for up to 3 months. If you use rice or wine vinegar, the eggs should be eaten within 4 weeks.
• When ladling the pickling solution into the jars, keep your face out of the vapors. If the vapors rise into your face, you will swear you got hit with pepper spray.
• Canning jars make the best jars for storing pickled eggs. A one gallon jar is large enough to hold over two dozen eggs, but I prefer to use quart and pint size jars. If you do use several jars, make sure that each jar has some of the jalapenos, onion, and garlic in it.
• You need enough pickling solution to fully cover the eggs, if you use several jars you may run a little short of the pickling solution. What I do is gradually pour the pickling solution in each jar so that all jars have the same amount. If you are lucky you have enough pickling solution to cover all the eggs. If not, top off each jar with more vinegar.
• If you do not like too much heat, you can reduce the amounts or omit the hot peppers and/or Tabasco sauce. Maybe add 1 or 2 teaspoons of peppercorns instead, or not.
