Hot Pickled Eggs

1 gallon glass jar
2 dozen hard boiled eggs, peeled
4 c. white vinegar
1/4 c. vegetable oil
1 jar (15 oz) sliced HOT jalepenos with juice
1/2 jar (6 oz) HOT chilli peppers (juice and all)
1 medium onion (chopped, not finely chopped)
3 tbs. HOT habenero tabasco sauce
2 tbs. salt
1 tbs. onion salt
1 tbs. garlic salt
1 tbs. crushed red pepper
1 tbs. ginger
1 tbs. crushed garlic (2 cloves)

Take a toothpick and pierce a hole to the yolk of each egg. Pour mixture over eggs, tightly cap the jar.
Eggs are ready to enjoy from 3 days to 3 months. Shake Jar once a day!
These eggs are perfect served with salt, pepper, tabasco, and a beer.