Ingredients

• 2 dozen medium-sized Hard-Steamed Eggs, peeled
• 1/4 cup light brown sugar
• 2 cups apple cider vinegar
• 1 cups water
• 1 teaspoon Ancho Chile Powder
• 2 teaspoons smoked paprika
• 1 Tablespoon sea/pickling salt
• 1 Tablespoon whole black peppercorns
• 1/2 cup Tapatíco Hot Sauce

Preparation

1. In a medium-size, non-ionized pot combine all the ingredients (excluding the eggs).
2. Bring mixture to a boil, then remove from heat.
3. Pack your hardboiled eggs into a sterilized quart sized jars.
4. Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
5. Cap jar and then store in the fridge.
6. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (I’m going to leave them for at least a month).