Pickled Eggs with Hot Peppers ~ Trial #1

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.