Spicy Pickled Eggs

[Perazzimx14]

With the official start of winter its time to heat things up

3 cups white vinegar
1 cup water
1/2 cup sugar
2 tbls pickling spice
Food coloring optional
18 hard boiled eggs
6 dried Ghost pepper, coursed ground
10 dried Habanero, course ground

1. Hard boil and peel 18 eggs
2. Pulse the peppers in a blender to a course grind
3. Add all ingredients except the except the eggs to a small pot. Put on the stove over medium heat and bring to a boil. Turn the heat back and simmer for 10 minutes.
4. Remove the brine from the heat and set aside to cool for 20 to 30 minutes.
5. Load 9 eggs into each quart jar and top up with brine (cover the eggs) making sure you get the spices that floated to the top of the brine into the jars in even amounts.
6. Place lids on jars and shake to get out any air pockets. Add more brine if needed.
7. Place in refrigerator for 5 to 7 days giving the jars a gentle shake every day.




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[JJ]

Time to don the gas masks!!!

[Sasquatch Jim]

 Never seen them red before, they must be good.

[Perazzimx14]

Never seen them red before, they must be good.

The color has no bearing on flavor just astetics. When making mustard pickles eggs yellow food coloring is added. Habanero pickled eggs orange food coloring. Blue or green eggs if you really want to trow folk for a loop.

[kirb]

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Different heat, but similar results.

2 doz eggs, 4 cup vinegar, 1 cup water, 1-2 lbs fresh jalapenos cut up, tbsp salt, tbsp tabasco, 1/4 onion.
Same brine prep as above
Leave eggs in fridge for 2 weeks prior to hard boil- makes them MUCH easier to peel.

[JJ]

Back in the day, my late uncle had a bar, "The Central House" on Main Street in Beacon, NY...and he always kept a HUGE jar of pickled eggs on the counter...they were lethal!!