Sriracha Pickled Eggs
Try this Sriracha Pickled Eggs recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 tsp smoked paprika
- 1/4 cup light brown sugar
- 1 tbsp red pepper flakes
- 1 cups water
- 2 dozen medium-sized hardboiled eggs (shells removed
- 2 cups apple cider vinegar
- 1 tbsp sea/pickling salt
- 1 tbsp whole black peppercorns
- lots of sriracha chile sauce (i probably used 1/2
- Carbohydrate 24.7266631476177 g
- Cholesterol 0 mg
- Fat -0.0118668750750834 g
- Fiber -1.71269996766693 g
- Protein -0.687373125381276 g
- Saturated Fat -0.0444787500291842 g
- Serving Size 1 1 dozen egg (378g)
- Sodium 21.0406250190024 mg
- Sugar 26.4393631152846 g
- Trans Fat 0.0187368750041308 g
- Calories 139 calories
In a medium-size, non-ionized pot combine all the ingredients (excluding the sriracha chile sauce and eggs). Bring mixture to a boil, then remove from heat.Pack your hardboiled eggs into a sterilized quart sized jars and then cover (or add as much as you like) in sriracha sauce.Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (I'm going to leave them for at least a month).Enjoy.
