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The ingredients needed to cook Habanero Pickled Eggs:
- You need 16 of hard boiled eggs (peeled).
- Use 6 of Habanero peppers (sliced).
- Get 5 cups of Vinegar.
- Provide 1 cup of water.
- Take 1 cup of Sugar.
- You need 2 Tbs of Garlic (minced).
- Provide 4 tsp of Pickling salt.
- You need 1 of Onion (medium sized).
- You need 1 tsp of dill.
Instructions 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..
Also, sterilize any jars and jar lids before using. I had a lot of habaneros left after making the chicken enchilada recipe Once pickled, they're not quite the same as using a fresh pepper in a recipe, but they're not that. Pickled Habaneros – Jamaican Style: I've pickled jalapenos a few times already. And mostly they don't last very long because they are eaten quickly or I give them away to friends. See more ideas about Pickled eggs, Pickling recipes, Pickled eggs recipe.
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