The Devil’s Pickled Eggs

If this recipe sounds familiar, you really have been reading this California Q© cook book.

12 Hard Boiled Eggs
12 (or 24) 1/8 x 2 inch Frozen Jalapeno Wedges
1 tbsp Two Guys Grilling© Mediterranean Sea Salt
1 tsp Pepper Whole
1/2 tsp Two Guys Grilling© Dill Seasoning
1/4 tsp Mexican Oregano
1/4 tsp Dry Mustard
1 tsp Chopped Garlic
1 tbsp Honey
1 tbsp Sugar
1 tbsp Dry Chopped Onion
1/4 Brown Cafe Onion - Sliced
1/4 Poblano - Sliced
1/4 Jalapeno - Sliced
White Vinegar to cover

Spear Hard Boiled Eggs with 1 or 2 Frozen Jalapeno Wedges
Combine all ingredients in a 46 to 50 ounce jar
Seal
Shake well
Refrigerate 4 to 5 days

Arrrr! Bite the Devil’s Eggs at your own peril mateys.