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Best EVER Pickled Eggs Recipe

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This recipe for Best EVER Pickled Eggs is from Nelson/Indahl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Hard Boiled Eggs
2 Cups of White Vinegar
1/2 Cup of Water
1/2 Cup of White Sugar
1 teaspoonful of salt
1 teaspoonful pickling spice
1 teaspoonful red pepper flakes
4-5 cloves
1 Cinammon Stick
2-3 Habanero Peppers (orange color) cut into rings (discard stems). Include the seeds as well. BEWARE: the oils from the surface of these can really burn. I usually use the grocery bag they come in to hold them while slicing and cleaning. Wash your hands with soap and water after handling them.
2-3 Green Jalapeno Peppers cut into slices
1/2 Red Pepper cut into strips
A few rings of a freshly cut White Onion

Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir ocassionally while simmering.
Directions:
Directions:
Remove the broth from the heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs. Scoop some more of the peppers/onions/spices into the jar. Add 3 more eggs. Continue to add the peppers/onions/spices and eggs. When done, pour the remaining broth into the Mason Jar, using a funnel if you like, to within a quarter inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with white vinegar.

Hand tighten a lid and ring on the Mason Jar and let it cool. Then place it in the refrigerator for 2-3 weeks. This is a long time to wait, but the benefits are worth it!!

Eat and Enjoy!

 

 

 

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