3 dozen eggs
4 Cups water
4 Cups distilled white vinegar
1 Tablespoon salt
1 Tablespoon Pickling Spices
1 Tablespoon red pepper flakes
1 Tablespoon dried minced garlic
2 Tablespoons brown mustard seed
1 teaspoon ground mustard
1 teaspoon ground turmeric
1/2 teaspoon hot hungarian paprika
1 Cup pickled jalapeño slices, with brine
Hard boil and peel the eggs (I can't recommend the Instant Pot enough!). Place in giant glass pickling jar.
Combine all ingredients, bring to a boil, and pour over eggs. Make sure all the solids make it in in case there is leftover liquid.
Cap, refrigerate, and let pickle for at least a week.
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