Spicy Pickled Eggs

Name: Spicy Pickled Eggs
Ingredients: 8 eggs; 2 cups white vinegar; 1/2 cup water; 1/2 cup white sugar; 1 teaspoon salt; 1 teaspoon pickling spices; 1 teaspoon red pepper flakes; 5 cloves; 1 cinnamon stick; 3 habanero peppers, cut into rings; 3 green jalapeno peppers, cut into rings; 1/2 red pepper, cut into strips; 3 rings white onions

13 ingredients

7 steps

Ingredients

8 eggs
2 cups white vinegar
1/2 cup water
1/2 cup white sugar
1 teaspoon salt
1 teaspoon pickling spices
1 teaspoon red pepper flakes
5 cloves
1 cinnamon stick
3 habanero peppers, cut into rings
3 green jalapeno peppers, cut into rings
1/2 red pepper, cut into strips
3 rings white onions

Directions

1

Hard boil 8 eggs. The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes.
2

After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.
3

Combine remaining ingredients in a saucepan and bring to a simmer for 15 minutes.
4

Remove broth from heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs.
5

Continue to add the peppers/onions/spices and eggs.
6

Pour the remaining broth into the Mason Jar to within a quarter inch of the top. If you are short on broth, just top off with white vinegar.
7

Hand tighten a lid and ring on the Mason Jar, let it cool, then place it in the refrigerator for 2-3 weeks.