Hey Spurgeon - even though they're awfully simple, I've tinkered with them a bit over time and they go good with beer. Hello Sandy, they're still relatively innocuous - if you like hot & spicy - but one could easily up the octane level, if desired. I started out with white vinegar but switched over to cider last season. A quart-sized test batch had a 2:1 ratio of vinegar to water but this wasn't quite right and it's now 1:1. A year earlier I swapped out habaneros for fataliis and this year yellow onions replaced red ones. This latest run has eight fatalii halves; eight cayenne long slim, slit; a medium-sized yellow onion; two tablespoons each of mustard seed and coarse-ground black pepper; and one tablespoon sea salt. There is no boiling: I arrange the peppers and onion as I build up the egg layers; sprinkle half of the spices on top, washing these down with the liquid; then float the remaining spices on the surface, for future settling. I've attached a shot of that overly ciderly, red onion experimental effort.
