You've got it all backwards.

Since times immoral, men have pondered the question of how to go on drinking with little to eat. One favored solution, and a quick turn of a buck for a sharp barkeep, is Pickled Eggs. What follows is an impromptu (and never tasted) salute to the bottom shelf of many a Montanan Suds Hut:

Ingredients

• 12 extra large eggs
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups water
• 1 teaspoon oregano
• 1 teaspoon whole black peppercorns
• 1 teaspoon dried minced onions
• 1 teaspoon salt
• 1 teaspoon allspice
• 1 tablespoon turbinado sugar
• 2 clove garlic, crushed
• 2 bay leaf
• 3 sprigs fresh dill
• 2 split habanero peppers

Directions

1. Add a lot of cold, fresh water and all the eggs to a large pot and bring to boil. As soon as boil is achieved, cover and remove from heat. Wait 12 minutes, then cool and peel the eggs.
2. Combine the vinegar and fresh water with all the dry spices in a small sauce pan. Heat until boiling over medium heat.
3. In a clean container, combine the fresh dill, halved pepper, pealed hard-boiled eggs, and hot brine in a sanitary container. Seal and refrigerate.
4. Wait at least a week then enjoy! Best ate while pickled.