Pickled Eggs – Habanero
Pickled eggs with the flavour of Habanero but not the heat.
Equipment
- 1 Pressure Cooker Or other method of hard boiling eggs
- 4 Quart canning jars
Ingredients
- 5 dozen Eggs
- 750 ml White Vinegar
- 250 ml Water
- 45 ml Salt
- 4 Habanero peppers, whole
Instructions
- Hard boil eggs using your preferred method. Pressure cooking on high for 6 minutes gives good results
- Ice bath the eggs to help peeling
- Place one pepper in each jar
- Peel eggs and place into jars until you reach the neck of the jar. If the yolk is exposed while peeling, do not use for pickling.
- Boil Vinegar, Water and Salt for 5 minutes and pour immediately into jars covering the eggs and apply lid.Repeat this portion of the recipe until you have filled all the jars. This will vary depending on the size of eggs, and how densely packed they are.
- Allow jars to cool and then refrigerate for 14 days
Notes
This recipe comes from an experiment which failed wonderfully. When trying to make spicy pickled eggs, I ended up with the flavour of the habanero pepper without most of the heat. With the whole peppers, the only spots which can get spicy is where the egg is pressing directly against the pepper.
This recipe can be made with both fresh or dried peppers to the same results. They work wonderfully as a snack by themselves, added to other dishes, or used as the base for Scotch Eggs.
Exposed egg yolk doesn’t cause any major issues, but will make the brine cloudy. I try to avoid this and use the broken eggs as a snack or in other recipes.
NOTE: Pickled eggs should always be stored refrigerated for health reasons.