Have you ever made or eaten pickled eggs made with hot peppers?
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
1/2 water
2 Tbsp. homemade pickling spice
5 peppercorns
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.
I got the wrong baby at the hospital; my son loves pickled eggs but we don’t. He makes his own, too. I found an organic Ghost pepper plant during the Summer when I visited. I bought him two plants that gave him a lot of peppers. He saved seed so he can grow more this year. While there at Christmas, I had to leave a dozen eggs that wouldn’t travel well. He pickeled them last weekend. Like minds and all that......
ReplyDeleteDebbie
That sounds good I love hot things so thanks
DeleteI have pickled eggs before but never added peppers, sounds delicious.
ReplyDeleteI have never pickled eggs or eaten any but it sounds interesting especially for another way to preserve them when your layers start giving you dividends! I would tell your acid-reflux husband though that the hot peppers are doing him no favor nor is the vinegar!
ReplyDeleteI've made pickled eggs but never with hot peppers! Sounds like a nice change up though. Some days a little spice is just what's needed.
ReplyDeleteDebbie, my kids won't even try the eggs, ha ha! Hubby and I love them. I'm sure come summer time, one daughter will put them on her salad.
ReplyDeletemamasmercantile, I think it gives them a wonderful taste.
ReplyDeleteSam I Am, I know. I told him, ha ha! He has gone through 11 half pints of Cowboy candy and we have only one jar left. I try to tell him, and I think he's finally listening to me. He told me that work buys lunch many times, and my homemade packed lunch goes un-eaten (and he eats bad foods at work). He's getting my point.
ReplyDeleteLeigh, I can't wait to try them again with other hot peppers.
ReplyDeleteNever been a fan. In fact, I don't much care for the dryness of hard boiled yolk unless I mix mayo or butter with it, or put it in a salad.
ReplyDeleteI do love pickles though. Our Gran made some of the best dill pickles I've ever eaten.
Prayers everyone has a great weekend, and a safe one too.
God bless.
RB
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Unknown, you are welcome
ReplyDelete