Habanero Pickled Eggs Recipe by Grill-Master
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. 1 In a large pot combine vinegar, water, sugar, pickling salt and garlic and dill. Bring to a boil for 5 minutes. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Poor mans Lasagna Vegetarian White sauce cream cheese pasta Mike's Southwestern Avocado Whole Grain Breakfast Toast Shepherd's Pie (Vegetarian/Vegan /Low Carb) Instant Pot Chicken and Dumplings Easy Poor mans Lasagna Vegetarian White sauce cream cheese pasta Mike's Southwestern Avocado Whole Grain Breakfast Toast Shepherd's Pie (Vegetarian/Vegan /Low Carb) Instant Pot Chicken and Dumplings Kachumber salad Mike's Southwestern Avocado Whole Grain Breakfast Toast Peanut Masala Lung Fish Fruit salad Ekuru (ofuloju)with atadindin,masala vegies and dodo Pasta with sausage ragu Soya paneer aloo in gravy Mix veg Orange & Salt Crusted Cod Kachumber salad Mike's Southwestern Avocado Whole Grain Breakfast Toast Peanut Masala Lung Fish Fruit salad Ekuru (ofuloju)with atadindin,masala vegies and dodo Pasta with sausage ragu Soya paneer aloo in gravy Mix veg Orange & Salt Crusted Cod