If you happen to have an overabundance of eggs and your routine consists of omelets, maybe it's time to try something different. Our spicy pickled eggs recipe makes for a great snack and pair well with beer. You can either go for beets or even better, if you are feeling spicy, try jalapeno.
Using fresh herbs, a tasty brine, and lots of eggs, our spicy pickled eggs recipe requires a week or so before it's ready, but we promise, it is worth the wait! The good news is that no canning is necessary, but they will not last long. However, this creative take on eggs has a few shortcomings, is fairly easy to prepare, and the required ingredients are mostly household basics. All it takes is patience. Take a look at our guide.
Ingredients
- 10 large eggs, hard-boiled.
- 1 ½ cups apple cider vinegar.
- Optional — 1 ½ cups white vinegar.
- 1 tbsp. salt.
- 1 tbsp. white sugar.
- 1 tbsp. pickling spice.
- ½ tbsp. red pepper.
- ½ cup water.
- 5 cloves garlic, minced.
- ½ onion, thinly sliced.
Instructions
1. The eggs
- Place 10 large eggs in a pan, with enough water, and a pinch of salt. Boil them, and remove them from the heat.
- Lay them on ice, and let them cool for 15 minutes.
- Carefully peel the eggs.
- Pierce the eggs using a knife or a fork, so that the brine will get into the eggs easily.
- Set them aside.
2. The broth
- In a pan, combine salt, sugar, pickling spice, red pepper, minced garlic, onion, apple cider vinegar, and water.
- On medium heat, let the mix simmer for about 15-20 minutes.
- Stir well while simmering.
- Remove from the heat, and allow it to cool completely.
3. Combining
- Distribute the eggs and the now-cooled brine equally into large Mason jars.
- Refrigerate for at least a week — ideally for two weeks.
Spicy pickled eggs recipe: best tips
Although our spicy pickled egg recipe is fairly straightforward, there are some tips that you should know about:
1. Canning
One of the things that makes this recipe great is that there is no need for canning. However, this also means your spicy pickled eggs will go bad after four or five weeks. Considering that you will be refrigerating your spicy pickled eggs for at least one week, that will leave you with two to three weeks to consume them.
2. Vinegar
You can use white vinegar if you do not have apple cider vinegar. But, what is the difference between them? Cider apples are more tannic than other types of apples, which gives apple cider vinegar a slightly darker color. In terms of taste, apple cider vinegar is also tarter and more acidic than white vinegar. If you're looking for vinegar that's light and mild, white vinegar is a good choice. But if you want something with a little more flavor, go for apple cider vinegar.
Spicy Pickled Eggs Recipe
Ingredients
- 10 pcs. large eggs hard-boiled
- 1 ½ cups apple cider vinegar
- 1 ½ cups white vinegar optional
- 1 tbsp. salt
- 1 tbsp. sugar
- 1 tbsp. pickling spice
- ½ tbsp. red pepper
- ½ cup water
- 5 pcs. garlic cloves minced
- ½ onion thinly sliced
Instructions
The eggs
- Place 10 large eggs in a pan, with enough water, and a pinch of salt. Boil them, and remove them from the heat.
- Lay them on ice, and let them cool for 15 minutes.
- Carefully peel the eggs.
- Pierce the eggs using a knife or a fork, so that the brine will get into the eggs easily.
- Set them aside.
The broth
- In a pan, combine salt, sugar, pickling spice, red pepper, minced garlic, onion, apple cider vinegar, and water.
- On medium heat, let the mix simmer for about 15-20 minutes.
- Stir well while simmering.
- Remove from the heat, and allow it to cool completely.
Combining
- Distribute the eggs and the now-cooled brine equally into large Mason jars.
- Refrigerate for at least a week — ideally for two weeks.
Video
Notes
- Canning — One of the things that makes this recipe great is that there is no need for canning. However, this also means your spicy pickled eggs will go bad after four or five weeks. Considering that you will be refrigerating your spicy pickled eggs for at least one week, that will leave you with two to three weeks to consume them.
- Vinegar — You can use white vinegar if you do not have apple cider vinegar. But, what is the difference between them?
Cider apples are more tannic than other types of apples, which gives apple cider vinegar a slightly darker color. In terms of taste, apple cider vinegar is also tarter and more acidic than white vinegar. If you're looking for vinegar that's light and mild, white vinegar is a good choice. But if you want something with a little more flavor, go for apple cider vinegar.
Post Comment