Notes:

• I found out from a friend who does pickling that using pure vinegar instead of diluting it 50/50 with water will make the eggs rubbery much faster and it does nothing to help the pickling process or flavor.
• Most batches were made with ~18 hardboiled and pealed eggs and placed in 80 oz. wide mouth jars (I bought the big jars of Vlassic pickles from Wal-Mart) with enough vinegar or mixture to cover the eggs well. For the first 5 batches I didn't do anything to the pickling mixture other than to mix it while the eggs were cooking (no boiling or simmering).
• I usually wait a month before sampling (or serving) the eggs.  I've seen some recipes that state as little as "chill overnight before serving".  I don't think the eggs are really pickled until a couple weeks pass, but they are edible at any time, of course.  I refrigerate my all batches and have had some remain edible for >16 months, but the eggs tend to get pretty rubbery after several months.
• Here is a nice .pdf from University of Wisconsin Extension: eb1104.pdf  A lot of good basics.

• 4 cups of Malt Vinegar
• 4 cups of Water
• 1 finely Chopped Chili Pepper
• 10 black Peppercorns
• 10 Whole Cloves
• 3 Cinnamon Sticks
• 2 tbsp of Allspice

• Note:  I haven't tried this yet (but will very soon) but it sounds great.  It was sent to me by a reader.  I may have to double it for 36 eggs.
• Bring all to a boil, pour on top of eggs and seal.  Let rest for two weeks in refrigerator before opening.

• 4 cups of Cider Vinegar
• 4 cups of Water
• 12 oz. Louisiana Hot Sauce
• 6 tbsp Brown Sugar
• 2 tbsp Garlic Salt
• 2 tbsn Minced Onion
• 1 tbsp Black Pepper

• I went to make this batch and just tossed the ingredients in willy nilly. I just used was available at the time. Just threw it all together cold and put it in the fridge.
• Used 18 eggs

• 5 oz. Garlic Tabasco Sauce
• 2 oz. Chipotle Tabasco Sauce
• 1 cup of White Vinegar
• 1/2 cup Malt Vinegar
• 1 1/2 cups of Water
• 1 tbsp Garlic Salt
• 1 tbsp of Sugar
• 4 tbsp Minced Onions

• I went to make this batch and just tossed the ingredients in willy nilly. I just used was available at the time. Just threw it all together cold and put it in the fridge.
• Used 10 eggs

• Very tasty, the garlic flavor really came through, they only lasted a week

• 5 oz. Original Tabasco Sauce
• 1 cup of White Vinegar
• 1/2 cup Malt Vinegar
• 1 1/2 cups of Water
• 1 tbsp Garlic Salt
• 1 tbsp of Sugar
• 4 tbsp Minced Onions

• I went to make this batch and just tossed the ingredients in willy nilly. I just used was available at the time. Just threw it all together cold and put it in the fridge.
• Used 10 eggs

• Very tasty, the garlic flavor really came through, they only lasted a week

Batch #22 (2 Nov 2011)

• 13 oz. Louisiana Hot Sauce
• 2 oz Chipotle Tabasco Sauce
• 12.7 oz Red Wine Garlic Vinegar
• 1/2 cup Balsamic Vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Lawry's Seasoned Salt
• 1 tbsp Garlic Powder
• 2 tbsp Crushed Red Pepper
• 4 tbsp Minced Onions

• I went to make this batch using the recipe referenced below but found I was missing some fresh ingredients, so I used what was available at the time.
• Simmered all the ingredients to the left for 20 minutes, Used 34 eggs. Recipe was inspired by this recipe from reader Joseph Ellis.

• A month later the eggs are not nearly as potent as I thought they would be, they were actually tastier when only a couple days old.  Not sure what's up.

• These were all eaten at a big party I held on February 25th, 2012.  They got very good reviews.

My first 21 recipes