This recipe needs to be kept refrigerated. I've never tried to "can" eggs, mainly because these are eaten up so quickly. I have included a basic sweet-sour recipe that we use and also a second recipe for hot peppered eggs (my brother's favorite).

PICKLED EGGS

SWEET/SOUR BRINE MIXTURE:
1 cup apple cider vinegar
1 cup water
1 1/2 cups sugar
salt & pepper
seasoned salt (optional)

We use this mixture for eggs and also for pickling beets, often combining eggs and beets together, hence the pretty red eggs. Also, we sometimes add a tabelspoon or so of pickling spices to the bottom of the jar. Just fill jars with eggs and/or beets, then pour the sweet/sour over it, making sure to cover completely.

SCOTT’S HOT PEPPERED EGGS

Into a gallon glass jar, put:
48 medium or 38-40 large eggs, boiled and peeled
2 bottle (5 oz) Franks “Extra Hot” Red Hot Sauce
1 bottle (23 oz) Franks “Regular” Red Hot Sauce
Jar of jalapeño peppers (11.5-28 oz), drained and sliced
1/2 pound (6 large or 12 small) fresh jalapeños, sliced into 1/4-1/2” slices, include seeds
2 medium or 1 huge onion, peeled and sectioned

Layer the jar, alternating between eggs, peppers and onions, filling to top. Pour "Extra Hot" sauce in first, then regular Hot Sauce in and fill to almost the top, covering mixture). Refrigerate for at least one week to allow for full “effect”.