Sriracha Pickled Eggs Recipe

Sriracha Pickled Eggs Recipe

This is the most AMAZING pickled egg recipe ever!!  The first time I heard about pickled eggs, I thought they sounded totally disgusting.  But, I promise you, they are soooo delicious and a great, quick way to get in some protein and healthy fats.  They aren't overly spicy but have just enough kick to create a good flavor.  Try a small batch at first, and I promise you will be forever hooked!

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Ingredients:

  • a lot of eggs!! About 9-10 per jar
  • whole garlic cloves
  • gallon of distilled white vinegar
  • large bottle sriracha hot sauce
  • peppers of choice (I use jarred pepperocinis, jalapenos, and habaneros.  Habaneros are my favorite!)

 

Instructions:

1) Hard boil eggs and peel the shells off them (if you want to know the best way to hard boil eggs, check out my blog post HERE)
*if the eggs break and you see the yellow yolk. Do not use them!! Send them down the hatch immediately!..
Then before you put the eggs in the jars at all, add your other ingredients.
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2) Squirt enough sriracha in the bottom of the jar so that it's about 1/2-3/4 of an inch deep

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3) Peel 3-4 individual whole garlic cloves and place in bottom of jar
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4) Add peppers. I usually add 3 yellow peppers and 3 pepperchinis and then either 1 jalapeño or 1 habanero pepper per jar. *Update* I think the jars with the habaneros tasted the best and they weren't too spicy!  Just full of flavor.
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5) Add eggs until they reach the top of the jar as full as you can get it and still close the lid. *Don't smoosh them. It might crack one open to the yellow yolk and that's a no bueno. It ruins the whole jar if you do.

6) Add vinegar until it reaches the top of the jar.  Place canning lid and ring on the jars.
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7) Use a large canning pot (sometimes called a water bath pot) and fill it with enough water that when you add your jars to the pot, your jars are totally immersed in water.

8) Bring your water to a gentle boil and let them boil for 20 minutes.  Remove your jars from the water bath onto a towel and allow them to cool.

9) Typically I will flip the jars upside down every other week for the first month so the sriracha soaks in evenly. They taste the best if you let them set for about 6 weeks. *It does take at a minimum of a couple weeks for the sriracha flavor to set in. You'll be pretty disappointed if you crack one the next day.
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Disclaimer: Don't eat more than three pickled eggs a day.  I'm not sure what it is about the pickled eggs, but whoever you share a room or car with later that don't won't be very happy with you haha!

Enjoy!!
Natalie

 

 

PS - this recipe originally came from a friend of mine who runs the page www.silhouetteoutdoors.com, if you are into hunting and fishing check out their page, they have some cool stuff!

7 Comments

  1. Do you leave the peppers whole?

    Reply
    • Hi there! Yes! I do leave the peppers whole!

      Reply
  2. Do they need to be refrigerated after they are opened?

    Reply
  3. I have 18 hens a case of qt jars and a bottle of Sriracha a family that loves chilis….I’m all set for an afternoons fun!

    Reply
  4. How long are they good if jars are not opened? Can they last a year or more?

    Reply
  5. Why cant you use the egg to if the yolk is showing?

    Reply
  6. Can you use fresh peppers or does this recipe only work with store bought jarred peppers? We have a lot of fresh peppers and were hoping to use them up!

    Reply

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