Habanero Pickled Eggs

Name: Habanero Pickled Eggs
Cuisine: American
Ingredients: 16 hard boiled eggs (peeled); 6 Habanero peppers (sliced); 5 cups Vinegar; 1 cup water; 1 cup Sugar; 2 Tbs Garlic (minced); 4 tsp Pickling salt; 1 Onion (medium sized); 1 tsp dill

Grill-Master @grill_master

I love pickled eggs, mushrooms, beans. But I like a little heat to bring it to it's full potential. These have just the right amount of heat to keep you wanting more

Grill-Master @grill_master

I love pickled eggs, mushrooms, beans. But I like a little heat to bring it to it's full potential. These have just the right amount of heat to keep you wanting more

Saved

Ingredients

16hard boiled eggs (peeled)
6Habanero peppers (sliced)
5 cupsVinegar
1 cupwater
1 cupSugar
2 TbsGarlic (minced)
4 tspPickling salt
1Onion (medium sized)
1 tspdill

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Steps

1

In a large pot combine vinegar, water, sugar, pickling salt and garlic and dill. Bring to a boil for 5 minutes.
2

Meanwhile slice onion in half and then cut into slices. Pack hard boiled eggs into jars, and divide the habanero peppers and onions into the jars. The ratio is 3 habanero peppers and half the onion to 8 eggs Leave 3/4 inch from top of jar.
3

Pour boiling pickling liquid into jars leaving 1/2 inch space at top. Remove any air bubbles, wipe rims and seal. Once they are cool ensure the lids popped inward wait 14 days before eating, and store up to 1 year. If a lid doesn't seal, just set in fridge and wait for the 14 days before eating.
4

Note: I kept the hard boiled eggs in a ziploc bag submerged in hot water after peeling to keep them hot while my pickling liquid was cooking.
5

Substitute beans or mushrooms instead of eggs. Just keep it to 3 habanero peppers and half an onion in a 1 liter jar for the ratio.