get a big gal. size jar of penrose pickled susages. Toss the sausages out to the dogz and strain the grease out. Put about two dozon hardboiled eggs in and let sit in the back of the fridge for about 3 weeks. The solution is so strong it does not take as long to get them just right.;)

Sounds like it would be good Fun. The recipe my grandma always used was to put the boiled eggs in the juice left over from pickling beets. That way you'd have a little bit of beet flavor plus the whites come out scarlet colored. You could always toss a few chilies in there to wake them up a little.

We used both..beet juice and jars of leftover who knows what juice tha Dad would bring home from the tavern