Hot Chili Pepper Pickled Eggs

Step 1

BOIL METHOD 1: Place 12 eggs in a large deep pan, cover the eggs with cold water. (TIP: Some people add a splash of vinegar or dash of baking soda to the water and say it helps them peel!) Bring to a full boil, then turn off the heat.  Put a lid on your pot, and let rest for at least 20 minutes.

Step 2

STEAM METHOD 2: Make sure your veggie steamer basket fits in your pot. Put a good 1 inch of water in a large pot and bring the water to a boil (which takes about 6 minutes). Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and the eggs seem so much easier to peel, try it out!

Step 3

Egg Peeling: Try this hack: Place 3-4 eggs in a container with a tight-fitting lid with just a half an inch of water, and shake the container, water, and eggs. Open the container, and the egg peels will slip right off!! Or carefully remove the hot boiled eggs into a bowl. Once the eggs are cool enough to handle, peel and rinse the eggs under cool water.

Step 4

Place all 12 eggs in a large clear clean clamp 2-quart jar, pour the 12 oz jar of Hot Yellow Peppers AND their liquid, on top of boiled eggs in your large 2-quart jar.

Step 5

In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat to just boiling, and then turn off the heat.

Step 6

Carefully pour the hot pickling liquid over the hard-boiled eggs and chili peppers. Wait for the jar contents and liquid to cool, with the jar open for about one hour, then place the closed jar in the refrigerator.

Step 7

Wait about 7 days, and your Hot Chili Pepper Pickled Eggs are ready to eat!

Step 8

Always keep these pickled eggs cold in the refrigerator, eat within one month.