Pickled eggs are typically hard boiled eggs that have been de-shelled and then submerged in a vinegar-based brine. The brine can be salty, sour, sweet or spicy, depending on your preference. The eggs sit in the brine anywhere from a couple days to several months and will take on the flavor of the brine as they sit. Pickled eggs have long been associated with pubs and bars, where they can often be found in jars on the counter and offered as a free snack for drinking customers. This recipe gives the pickled eggs a touch of spice along with a good strong punch of tartness from the vinegar.
Spicy Pickled Eggs Recipe
Bring your favorite pub home with this recipe for pickled eggs. Customize the bring to bring back your best memories.
Makes. About 12 servings
Preparation time. 2 hours to prepare and 1 week to pickle.
1 dozen hardcooked eggs, peeled
2 1/4 cups apple cider vinegar
3/4 cup red wine vinegar
1 tablespoon of Morton’s kosher salt
1 tablespoon sriracha hot sauce (or 1 teaspoon chili flakes)
1 to 2 tablespoons brown sugar (more if you like it sweeter)
1 bay leaf
1 tablespoon black peppercorns
4 cloves garlic, peeled and halved
1 quart mason jar with lid
About the eggs. Use your favorite method to prepare the hardcooked eggs. You can even buy pre-peeled hardcooked eggs at many markets. I like to make them and usually start the eggs in room temperature water, bring the water to a boil, and as soon as the water boils, shut off the heat and let the eggs rest for 10 minutes in the water. Then, just drain the eggs, shock them in an ice water bath to stop the cooking. This method results in fairly consistent hardcooked eggs with firm yolks.
About the spices. I suggest starting with the spices in this recipe as a good base line. You can also make adjustments to levels of sweet and heat by adjusting the sugar and sriracha (or chili flakes) up or down.
1) Prep. Once your hardcooked eggs are cool enough to handle, peel them and give them a good rinse to remove any small pieces of shell.
2) Heat all of the remaining ingredients in a saucepan just until the mixture boils. Cool this mixture in an ice bath or the fridge before adding it to your eggs to prevent the hot liquid from overcooking the eggs.
3) Place as many eggs as you can fit into a clean 1 quart or larger container such as a mason jar.
4) Pour the cooled brine over the eggs, making sure the eggs are completely submerged. Seal the lid of your container, and refrigerate for at least a week before serving. These pickled eggs will last several months in the fridge, but be warned: the longer they marinate the more intense the flavor will become until the eggs have absorbed as much brine as they can physically soak up.