Having backyard chickens means that there are times when we are buried in fresh eggs. Right now, the chickens are still laying pretty regularly, but the time is looming when the days get shorter and cooler and the girls will slow down production. So, while eggs are plentiful, I decided to pickle some. Beet eggs are usually the type that people are most familiar with. Since I’m limited in what I can do in the kitchen since I have no countertops, I decided to do a simple pickled egg and make it spicy. I made some jalapeno pickled eggs last year, but they really lacked the heat I was looking for. We grew habanero peppers in the garden this year, and they’ve done well. So I decided to use those for the heat factor. In 7 days, you’ll have nicely pickled eggs with a heat that varies. These are great to have on hand for a flavorful boost of protein, or to have out as a snack for guests with assorted meats and cheeses.
Habanero Pickled Eggs
18 hard boiled eggs, peeled
3 cups vinegar
3 cups water
1 teaspoon kosher salt
1 teaspoon dill
1/2 teaspoon celery seed
1 tablespoon pickling spice
6 cloves of garlic, mashed and roughly chopped into chunks
4 habanero peppers, tops trimmed off
Add all your ingredients (except the eggs) to a large pot and bring to a boil. Once boiled, remove from heat, stir and let sit to cool slightly.
Add your eggs to a heat safe glass container – I used a 1/2 gallon mason jar.
Pour the brine over the eggs until the container is almost full. Be sure to get the peppers, garlic and any pickling spices from the brine into the jar so that they can continue to flavor. You will have extra brine, but that is ok.
Add the lid to your jar and let cool for about an hour, then place in the fridge for 7 days to allow the mixture to pickle. Shake the jar each day to get the seasonings, spices and peppers to move around and flavor your eggs evenly.
After 7 days, your eggs are pickled and you can enjoy them!
seasonedwithsarcasm 
Just bottled a batch yesterday! I have a TON of cayenne peppers I grew this year, so decided to use those instead. Hopefully they’ll provide enough heat. Looking forward to trying them.
Those sound like they’ll be a tasty option too! These habanero pickled eggs are probably my favorite version…EVER! A nice, sneaky heat. A bit of sweetness from the vinegar, and a nice amount of pickling. Once this batch is gone, I’ll def be making another round! I ended up freezing a bunch of habanero peppers, which will be nice come winter. Let me know how your cayenne eggs turn out!