Habanero Pickled Eggs

In a large pot combine vinegar, water, sugar, pickling salt and garlic and dill. Bring to a boil for 5 minutes.

Meanwhile slice onion in half and then cut into slices. Pack hard boiled eggs into jars, and divide the habanero peppers and onions into the jars. The ratio is 3 habanero peppers and half the onion to 8 eggs Leave 3/4 inch from top of jar.

Pour boiling pickling liquid into jars leaving 1/2 inch space at top. Remove any air bubbles, wipe rims and seal. Once they are cool ensure the lids popped inward wait 14 days before eating, and store up to 1 year. If a lid doesn't seal, just set in fridge and wait for the 14 days before eating.

Note: I kept the hard boiled eggs in a ziploc bag submerged in hot water after peeling to keep them hot while my pickling liquid was cooking.

Substitute beans or mushrooms instead of eggs. Just keep it to 3 habanero peppers and half an onion in a 1 liter jar for the ratio.