Zippy Pickled Eggs
This recipe uses a fair amount of hot peppers, including scotch bonnets, the widowmaker of the Caribbean palate; but the pickling process removes most of the heat while leaving the flavour. Fear not, these eggs won't melt your tongue. Perfect for year-round fridge snacks! Safety note: Due to reports of botulism from pickled eggs, these jars should be stored in the fridge. As long as they're in the fridge, they keep for a long, LONG time.
INGREDIENTS
Nutrition- 36large eggs
- 3cups white vinegar
- 3cups water
- one big handful dried chili pepper flakes
- 6fresh jalapeno peppers, chopped
- 6fresh scotchbonnet bell peppers (may also use habanero, or any other hot pepper. A mixture of several varieties is best)
- 1(4 ounce) can sliced jalapenos, add juice as well
- 1
- 8
- 1
- 1⁄2teaspoon dill
- 5tablespoons white sugar
- 2tablespoons salt
- 1tablespoon peppercorn
- 1 1⁄2teaspoons mustard seeds
DIRECTIONS
- Clean 5-6 large sealer jars with lids.
- Put everything (except the eggs) in a large pot. Bring to a boil and simmer for about 20 minutes.
- To hard-boil the eggs:.
- I recommend bringing the eggs to room temperature first. Put them in a single layer in a large pot, and cover with water.
- Bring the water to a rolling boil, then turn off the heat and cover with a lid.
- Take pot off the heat after 1 minute, and let sit for 17 minutes.
- Plunge eggs into a cold water bath to halt the cooking process.
- Once cooled, peel the eggs (give them a smack with a spoon to make peeling easier).
- Fill all jars with boiling water.
- Boil jar lids in a pot for at least 5 minutes.
- Dump out the boiling water and layer the jars alternately with the pepper sauce and eggs.
- Keep the lids boiling in the water. Take one out and immediately put it on a jar. This should create a seal. Make sure the lid "pops" down onto the jar.
- Store the jars in a fridge. The eggs should be well flavoured in about 3 weeks. Full saturation will take over a month.