Medium boil 9 eggs and let them cool to room temperature (the Kitchn has a great how to).
Peel eggs then place them and the chiles in 20 oz jar (I used a cleaned out spaghetti sauce jar).
In a medium saucepan combine vinegar, water, salt, peppercorns, red pepper flakes, hot sauce on medium heat until brought to a simmer.
Take the vinegar mix off of the heat and allow to cool for 20 minutes then pour over the eggs.
Lid up and refrigerate for at least 2 days. Enjoy for up to 2 weeks!
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