Description
Spicy Pickled Eggs are a flavorful and tangy snack made by soaking hard-boiled eggs in a vibrant brine infused with garlic, spices, and chili peppers. Perfect for appetizers or a zesty bar snack, these eggs develop a bold, spicy kick after a few days of pickling, combining the sharpness of vinegar with aromatic spices for a delicious and unique preserved treat.
Ingredients
Scale
Eggs and Vegetables
- 12 hard-boiled eggs, peeled
- 1 small onion, sliced
- Optional: a few slices of beet for color
Pickling Brine
- 1 1/2 cups white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds (optional)
- 1/2 teaspoon turmeric (optional for color)
- 1–2 dried red chilies or 1 fresh jalapeño, sliced
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prepare the Pickling Brine: In a saucepan, combine the white vinegar, water, sugar, salt, smashed garlic cloves, black peppercorns, mustard seeds, coriander seeds, turmeric, dried red chilies or jalapeño slices, and crushed red pepper flakes. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 2–3 minutes to allow the flavors to meld. Remove from heat and let the brine cool slightly.
- Assemble the Jar: Place the peeled hard-boiled eggs into a clean quart-sized glass jar. Add the sliced onion and optional beet slices if using. These will add extra flavor and color to the pickled eggs.
- Pour the Brine Over Eggs: Carefully pour the warm brine over the eggs and onions in the jar, ensuring that the eggs are fully submerged. This liquid will preserve and infuse the eggs with the spicy and tangy flavors.
- Cool and Refrigerate: Let the jar cool to room temperature. Once cooled, seal the jar with a lid and refrigerate it. Allow the eggs to pickle for at least 3 days before eating, though a full week is recommended to develop the best flavor.
Notes
- These spicy pickled eggs can be stored in the refrigerator for up to 2 weeks.
- Adjust the spiciness by adding more or fewer chilies or crushed red pepper flakes according to your taste preference.
- Use gloves when handling hot peppers to avoid skin irritation or accidental contact with eyes.
