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Before you jump to Habanero Pickled Eggs recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That has fully changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some adjustments. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good starting point saving energy by going more green.
Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. You can save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is actually something we can all accomplish, without difficulty. It’s about being sensible, most of the time.
We hope you got benefit from reading it, now let’s go back to habanero pickled eggs recipe. You can cook habanero pickled eggs using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Habanero Pickled Eggs:
- Get 16 hard boiled eggs (peeled)
- Provide 6 Habanero peppers (sliced)
- You need 5 cups Vinegar
- Get 1 cup water
- Take 1 cup Sugar
- You need 2 Tbs Garlic (minced)
- Take 4 tsp Pickling salt
- Take 1 Onion (medium sized)
- You need 1 tsp 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.
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