Spicy Pickled Eggs Recipe

The Best Spicy Eggs You'll Ever Eat!

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Ingredients

Part 1

10 large eggs, hard-boiled.

1 ½ cups apple cider vinegar.

Optional — 1 ½ cups white vinegar.

1 tbsp. salt.

1 tbsp. white sugar.

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Ingredients

Part 2

1 tbsp. pickling spice.

½ tbsp. red pepper.

½ cup water.

5 cloves garlic, minced.

½ onion, thinly sliced.

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Instructions

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1. The eggs

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Part 1

1. Place 10 large eggs in a pan, with enough water, and a pinch of salt. Boil them, and remove them from the heat.

2. Lay them on ice, and let them cool for 15 minutes.

1. The eggs

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Part 2

3. Carefully peel the eggs.

4. Pierce the eggs using a knife or a fork, so that the brine will get into the eggs easily.

5. Set them aside.

2. The broth

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Part 1

1. In a pan, combine salt, sugar, pickling spice, red pepper, minced garlic, onion, apple cider vinegar, and water. 

2. On medium heat, let the mix simmer for about 15-20 minutes. 

2. The broth

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Part 2

3. Stir well while simmering.

4. Remove from the heat, and allow it to cool completely.

3. Combining

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1. Distribute the eggs and the now-cooled brine equally into large Mason jars.

2. Refrigerate for at least a week — ideally for two weeks.

Best tips

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Canning — One of the things that makes this recipe great is that there is no need for canning.

Vinegar — If you're looking for vinegar that's light and mild, white vinegar is a good choice.

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