Add a cinnamon stick. It makes them very more rich tasting.
Rinse and reuse the cinnamon on stick.

Some I made a while ago, mostly quail eggs with some different peppers in it like ghost and scorpion in a couple jars. One jar has some smoked eggs.

Wow Miss Cathryn, those look mighty tasty. My mother always tossed boiled beets in the jar as well, so the ones you made are the proper color for pickled eggs! I pickled up a batch a year or so ago and put beets in there that I had given to me.......they were raw and not boiled first. Barf. They were too hard to chonk on. I always used cooked beets now.

https://www.acoalcrackerinthekitchen.com/2018/09/08/amish-mustard-eggs/

Not sure if the link will work? I tried this a few weeks back...absolutely my new favorite.

Love them

we tried a new recipe which was for a quart jar. it held 13 eggs.
2 tablespoons salt
2 tablespoons sugar
1 tablespoon red pepper flakes
1 tablespoon minced garlic.
add white vinegar to cover eggs.
best to add ingredients and some vinegar before eggs to dissolve then add eggs and top off with vinegar.
we tried to wait a week but its too hard! just made up a huge jug that we got about 5 dozen in. oh yeah!

Boco,
May a beaver pierce the side of your birch bark canoe while you are in swift moving water and may your hat float downstream as a result of you hoping a fog descends upon the Junesters.

That's a lot of eggs.How many chickens ya got?

Every Tavern around here had a jar of pickled eggs on the bar. They also sold Penrose pickled hot sausages, so when the sausages were sold they put the hard boiled eggs in the Penrose brine. Had a friend that owned a bar and would give me a gallon jar of the brine every so often to make my own. I absolutely loved those, I don't even know if Penrose pickled sausages are still made.

115.

I getting 6 to 7 dozen eggs a day right now

Lol

I usually dont like em unless they're purple