HABANERO PICKLED GARLIC RECIPES

Name: Shannons Spicy Pickled Eggs
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 20 serving(s)
Ingredients: 4 dozen hard-boiled eggs; 4 cups vinegar; 1 onion, sliced; 8 habanero peppers; 7 jalapenos; 1/2 cup pickled jalapeno pepper; 2 tablespoons red pepper flakes; 5 dashes hot sauce; 2 tablespoons salt; 3 tablespoons mustard seeds; 3 pinches alum; 4 tablespoons peppercorns; 5 cloves garlic; 2 cups sliced carrots or 2 cups cauliflower (or both)

SHANNONS SPICY PICKLED EGGS RECIPE - FOOD.COM

Shannons Spicy Pickled Eggs Recipe - Food.com image

I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Cook Time 25 minutes

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
7 jalapenos
1/2 cup pickled jalapeno pepper
2 tablespoons red pepper flakes
5 dashes hot sauce
2 tablespoons salt
3 tablespoons mustard seeds
3 pinches alum
4 tablespoons peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)

Steps:

boil everything except the eggs for about 15 minutes.
put the eggs in a huge jar.
pour the hot brine on top of the eggs.
top off with hot water to completely cover the eggs.
let sit in the refrigerator for 2 weeks.

Nutrition Facts : Calories 272.7, FatContent 14.1, SaturatedFatContent 4.2, CholesterolContent 508.8, SodiumContent 923.2, CarbohydrateContent 19.1, FiberContent 6.6, SugarContent 3.6, ProteinContent 18.4

MEXICAN PULLED PORK TACOS RECIPE | BBC GOOD FOOD

Mexican pulled pork tacos recipe | BBC Good Food image

Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share

Provided by Justine Pattison

Categories Dinner, Lunch, Main course, Supper

Total Time 5 hours 30 minutes

Prep Time 20 minutes

Cook Time 5 hours 10 minutes

Yield 8

Number Of Ingredients 19

Ingredients

1 ½kg rindless pork shoulder , cut into 6 large chunks
1 red onion , roughly chopped
2 garlic cloves , crushed
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
juice 2 oranges (around 200ml/ 7 fl oz)
juice 3 large limes (around 75ml/ 2 1/2 fl oz)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves
2 medium red onions , finely sliced
2 tbsp white wine vinegar or cider vinegar
2 tbsp caster sugar
24 corn tacos , warmed
4 Little Gem lettuces , trimmed and finely shredded
soured cream or half-fat crème fraîche

Steps:

Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they’re well coated. Seal and put in the fridge overnight.
Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

Nutrition Facts : Calories 312 calories, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 38 grams protein, SodiumContent 0.5 milligram of sodium

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MEXICAN PULLED PORK TACOS RECIPE - BBC GOOD FOOD

Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share
From bbcgoodfood.com
Total Time 5 hours 30 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Mexican
Calories 312 calories per serving

Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

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MEXICAN PULLED PORK TACOS RECIPE | BBC GOOD FOOD

Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

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