Habanero Pickled Eggs
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
Habanero Pickled Eggs
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
Cooking Instructions
- 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.
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