Pickled Eggs

So, here's an old classic that you either love, or in the worst case, can't stand....more for me in that case :)  I know there's lots of you out there who remember the days of the jar of pickled eggs sitting on the counter top in your local watering hole. Those days are long over as we become more freaked out by things that are not refrigerated....I have eaten dozens of these awesome snacks over the course of my life time ( out of the jar at the bar or in various dark corner stores in the middle of no where ) and I know I'm not the only one, I'm still here. I now keep these little jems in my fridge, more because that's what we are now programed to do, not out of need, but none-the-less. So I'm posting a link, (see below) of a guideline for the procedure. I suggest not modifying the vinegar to water ratio as you can mess with the pH and cause problems in shelf life of your final product. However, I strongly suggest you add your favorite spices or fresh herbs to make these babies custom to your palate. The last batch I made, I fired in a few jalapenos, some thai chilis and a big bunch of baby dill! Wow did these additions ever give an awesome punch! Give it a go! Yummy.

https://allrecipes.com/recipe/sweet-pickled-eggs/