2 dozen eggs, hard cooked and peeled
1 qt. white vinegar
1 qt. water
3 tbsp. salt
1 (12 oz.) jar hot peppers (jalapenos)
6 bay leaves
2 onions, sliced and cut

Heat vinegar and water to boiling point. Put eggs, peppers, onions, bay leaves, and salt in large mouth jar. (Layered). Pour hot vinegar water over eggs, etc. Put top on jar and leave about 2 weeks to pickle. These eggs really spice up a tuna salad!