Ingredients

• 2 dozen Hard-Steamed Eggs
• 1 pint BBQ sauce
• 1 Tablespoon red pepper flakes
• 2-4 garlic cloves (diced)
• 1 1/2 cup white vinegar
• 1/2 cup water
• 1 Tablespoon kosher/sea salt

Preparation

1. In a medium-sized, non-ionized pot combine vinegar, water, and salt. Bring mixture to a boil, then remove from heat.
2. Pack your hardboiled eggs into 2 sterilized quart (or 1/2 gallon) sized jars. Divide red pepper flakes, diced garlic, and BBQ sauce over eggs.
3. Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
4. Cap jar and then store in the fridge.
5. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired