EGGCELLENT SPICY PICKLED EGGS

EGGCELLENT SPICY PICKLED EGGS - You'll thank us for this, we promise~ Especially if you like spicy deviled eggs, because these are like deviled eggs in a jar.

Hard boil 8 eggs.

Place eggs in a pan of cool water and set on burner with the heat on high. Add a couple dashes of salt. Let water reach a full boil, cover with a lid, and remove from heat. Wait 15 minutes, pour out the hot water, replacing it with ice water and ice cubes. Crack and peel the eggs and set aside.

For the broth, you will need:
2 cups white vinegar
1/2 cup water
1/2 cup white sugar
1 teaspoon salt
1 teaspoon pickling spice
1 teaspoon red pepper flakes
4-5 cloves
1 cinnamon stick
2-3 orange habanero peppers cut into rings . Remove the stems but leave the seeds. We recommend wearing disposable gloves while handling the peppers since the oils from the surface can burn sensitive skin. If you prefer to leave the habanero peppers out, you can replace with more jalapenos.
2-3 green jalapeno peppers, cut into slices
1/2 red pepper, cut into strips
A few medium thick rings of a freshly cut white onion

Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir occasionally while simmering.

With a ladle, remove the broth from the heat and scoop some of the peppers, onions, and spices into a quart-sized Mason jar. Add 3 eggs. Scoop some more of the peppers, onions and spices into the jar. Add 3 more eggs. Continue this process until the jar is full. When done, pour the remaining broth into the jar, using a funnel, 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 jar and let it cool.
Place pickled eggs in the refrigerator for 2-3 weeks. This allows all those wonderful flavors to marry and is well worth the wait. Bon appétit!