½ cup Gills’ pickled onions
2 cups pickled onion brine
6 cloves garlic
2 jalapeños, sliced lengthwise, and seeded
1 tsp cumin seeds
1 bay leaf
3 cloves garlic, peeled
½ tsp dry oregano
6 hard-boiled eggs, peeled
- Layer eggs and pickled onions in a jar, placing the jalapenos along the sides.
- Add spices. Then pour the 2 cups of brine over them and put the lid on the jar.
- Refrigerate at least 3 days for the flavors to meld.