Pickled eggs. You either hate them or LOVE them. Well, for the pickled egg lovers out there I have worked on a "spicy" recipe for some time and I think it is now just about perfect! The result is not only the TASTIEST eggs I have ever had, but also the nicest looking eggs as well! The finished jars are practically decorations! So, gather up the ingredients below and prepare to make the greatest spicy pickled eggs ever!

The first step is to 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.

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.

Okay, here are your ingredients. Combine these in a sauce pan:

1) 2 Cups of White Vinegar

2) 1/2 Cup of Water

3) 1/2 Cup of White Sugar

4) 1 teaspoonful of salt

5) 1 teaspoonful pickling spice

6) 1 teaspoonful red pepper flakes

7) 4-5 cloves

8) 1 Cinammon Stick

9) 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.

10) 2-3 Green Jalapeno Peppers cut into slices

11) 1/2 Red Pepper cut into strips

12) 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.

We are almost done. Now, 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!! I make 1 jar nearly every week and so I have them running on a regular supply.

Eat and Enjoy!

And if you think these were delicious, you will LOVE my recipe for Chocolate Truffles!!!

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