“This recipe uses a fair amount of hot peppers, including scotch bonnets, the widowmaker of the Caribbean palate; but the pickling process removes most of the heat while leaving the flavour. Fear not, these eggs won't melt your tongue. Perfect for year-round fridge snacks! Safety note: Due to reports of botulism from pickled eggs, these jars should be stored in the fridge. As long as they're in the fridge, they keep for a long, LONG time.”
READY IN:
1hr 30mins
YIELD:
36 eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean 5-6 large sealer jars with lids.
  2. Put everything (except the eggs) in a large pot. Bring to a boil and simmer for about 20 minutes.
  3. To hard-boil the eggs:.
  4. I recommend bringing the eggs to room temperature first. Put them in a single layer in a large pot, and cover with water.
  5. Bring the water to a rolling boil, then turn off the heat and cover with a lid.
  6. Take pot off the heat after 1 minute, and let sit for 17 minutes.
  7. Plunge eggs into a cold water bath to halt the cooking process.
  8. Once cooled, peel the eggs (give them a smack with a spoon to make peeling easier).
  9. Fill all jars with boiling water.
  10. Boil jar lids in a pot for at least 5 minutes.
  11. Dump out the boiling water and layer the jars alternately with the pepper sauce and eggs.
  12. Keep the lids boiling in the water. Take one out and immediately put it on a jar. This should create a seal. Make sure the lid "pops" down onto the jar.
  13. Store the jars in a fridge. The eggs should be well flavoured in about 3 weeks. Full saturation will take over a month.

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