I just remove the shell and put them in the brine from anything pickled. After about a month the eggs absorb a good deal of flavor from the brine. If you like dill pickles you will most likely the eggs. Put the jar in the refrigerator.

I figure the red hot has enough salt and vinegar to act as a brine. Last batch was very good.

I think you can use the juice from fermented or vinegar pickles typically found in the store.