Pickled Eggs

   Being from the south there are certain things you could find in just about any little country store or convenience store. Those items were boiled peanuts, pickled pigs feet and of course pickled eggs. I love the first and last very much. Neither here nor there on the feet just never built a taste for them. But I LOVE the eggs. So a friend of mine raises all types of fowl and just so happens one of those is quails. I was lucky enough to be given 2 dozens of them and of course I had to try my hand at pickling them. Since I now live in Indiana they are not readily on every street corner. So here is my attempt at pickling them.  I'll let you know in a couple days how they taste.

Boiled eggs
1 cup apple cider vinegar
1 ½ cups vinegar from pickled Jalapeños
1 cup water
1/4 cup brown sugar
3 bay leaves
2 tsp. Tony Chachere's Cajun seasoning
1 tsp Canvender’s Greek Seasoning
1 teaspoon cayenne pepper powder
¼ teaspoon garlic powder
½ tsp onion powder
Crushed red pepper
Onions
Jalapeños peppers

   Boil the eggs for 5 minutes and then let sit for 15 minutes, and then set in cold water for 15 minutes. Peel and rinse them once cooled.
   In a sauce pan over high heat, combine the two vinegars, along with remaining spices. Bring the mix to a boil.Remove the brine from the heat and allow it to cool for 5-10 minutes.
   Layer the eggs with onion slivers and peppers into large seal-able canning jars, press down to get them all in.Pour the brine over the items until all are completely submerged.
   Seal the jar and place in the refrigerator. Allow the eggs to pickle for at least 24 hours before serving.