A delightful twist on the classic pickled eggs, incorporating vibrant vegetables and a zesty brine.
Combine the vinegar, water, salt, mustard seeds, peppercorns, red pepper flakes, and habanero peppers in a pot.
Use a non-reactive pot to avoid altering the flavor of the brine.
Bring the mixture to a boil and let it simmer for 10 minutes.
Simmering helps the spices infuse into the brine for a richer flavor.
Slice the onion, carrots, and cauliflower into bite-sized pieces.
Uniform slices ensure even pickling.
Place the hard-boiled eggs and sliced vegetables into a large jar.
Layer the eggs and vegetables for a visually appealing presentation.
Pour the hot brine over the eggs and vegetables, ensuring they are fully submerged.
Use a spoon to press down the ingredients to remove air pockets.
Seal the jar and let it cool to room temperature before refrigerating.
Cooling prevents condensation inside the jar, which can dilute the brine.
Refrigerate the jar for at least 2 weeks before enjoying.
The longer you wait, the more intense the flavors will become.
