Hello, I am Jane. Today, I’m gonna show you how to make habanero pickled eggs recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Habanero Pickled Eggs Recipe
Habanero Pickled Eggs is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Habanero Pickled Eggs is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook habanero pickled eggs using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Habanero Pickled Eggs:
- Prepare 16 hard boiled eggs (peeled)
- Prepare 6 Habanero peppers (sliced)
- Take 5 cups Vinegar
- Make ready 1 cup water
- Get 1 cup Sugar
- Get 2 Tbs Garlic (minced)
- Take 4 tsp Pickling salt
- Get 1 Onion (medium sized)
- Get 1 tsp dill
Steps to make Habanero Pickled Eggs:
- In a large pot combine vinegar, water, sugar, pickling salt and garlic and dill. Bring to a boil for 5 minutes.
- 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.
- 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.
- 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.
- 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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