Originally Posted by Mgw619
I dropped 6 in a jar tonight. Half kosher pickle juice and have jalape�o juice plus a pour of white vinegar. Let you know in two weeks how they are. Never tried this before.


That'll work ^^^ The jalapeno juice is a must IMO.
I also heat up 2-3 spoons of pickling spice in a couple of cups of white vinegar and let it simmer for about 5 minutes.
Here's a batch I put up yesterday in anticipation of a camping/varmint shootin' trip we usually take in early June. Hope they last that long. blush

Dozen XL eggs, 8 german sausage cut in halves, about 2 cups of jalapeno's with juice, topped off with the vinegar/spice concoction.
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