Sure do and easy to do and it can be sized down easily also. I love the things and keep them in the fridge almost year around.
Pickled Eggs
36 hard boiled eggs, peeled
3 Tbsp kosher salt
4 1/2 Cups cider vinegar
1 1/2 Cups water
4 1/2 tsp. sugar
2 Tbsp peppercorns, crushed
4 Red Habanero peppers ( stems removed and halved)
1 can chipotle Jalapeno peppers with liquid
12 cloves garlic, crushed
1 Tbsp crushed allspice
1 1/2 tsp. ground turmeric
3/4 tsp. celery seeds
1 lrg. red onion, thinly sliced
Combine the ingredients in a non-reactive saucepan and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Remove from the heat and let cool for about 10-15 minutes. Layer the eggs with the mixture into a CLEAN 1 gallon glass jar, put the lid on and place in the refrigerator. It will take about a week for the eggs to absorb the flavorings. They will keep, if refrigerated, for several weeks.
Makes: 1 gallon, depending on the size of the eggs.