Pioneer Woman at Heart
One Flourishing, Frugal and Fun Family!
One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.
"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~
Thursday, January 11, 2018
Pickled Eggs with Hot Peppers ~ Trial #1
We love them, but I need to work on tweaking the recipe now.
First, boil your eggs, cool and peel them, and place them in a wide-mouth canning jar. My home layers lay large eggs, so I could only fit 10 eggs in my quart jar.
I made my first jar of them, using habanero peppers that I froze last fall. I am almost out of jalapenos, but this has me thinking of different hot peppers to plant and grow this gardening season.
I also used organic non-gmo white vinegar, and homemade pickling spice (you can find recipes all over the internet for this too).
I placed one half habanero in the pot with the ingredients, and brought it to a boil, and had another half of hot pepper in the top of the jar.
I left this to cool, and placed it in the fridge for 3 days to a week before tasting. You can guess you tasted early? Hubby.
Hot Pepper Pickled Eggs
1 cup white organic vinegar
2 Tbsp. homemade pickling spice
1 onion sliced, reserve a few slices to place on top of eggs
1 habanero pepper, sliced in half, reserving a half
Mix all ingredients, reserving a half of hot pepper to place on top of eggs with onion, in a saucepan, and bring it to a boil.
Pour mixture over eggs in the jar, top with hot onions and hot pepper, making sure your liquid covers them. Close the jar with a lid, cool and place in the refrigerator for 3 days. Enjoy!
*I'll be trying this many times over, using a variety of hot peppers. This particular trial with habaneros had a lighter taste than we'd prefer. I will use a larger jar as well. My brine would not fit in the single quart jar.
Eat as a snack, or top a salad with pickled eggs. Add to a sandwich.
These will last 3 to 4 months in the refrigerator.
Now...to add dill or not to this. . .the fun begins.