4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
1/2 cup pickled jalapeno pepper
2 Tbsps red pepper flakes
5 dashes hot sauce
2 Tbsps salt
3 Tbsps mustard seeds
3 pinches alum
4 Tbsps peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)
Boil everything except the eggs for about 15 minutes.
Put the eggs in a huge jar.
Pour the hot brine on top of the eggs.
Top off with hot water to completely cover the eggs.
Let sit in the refrigerator for 2 weeks.