Spicy Pickled Eggs
These spicy pickled eggs are easy to make with simple ingredients and can be stored in your refrigerator for a long time.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Snack
Cuisine: American
Servings: 6
Calories: 219kcal
Brine
- 3 cups white vinegar
- 1 cup water
- ¼ cup white sugar
- 1 tablespoon pickling salt
- 2 cloves garlic lightly crushed
- 1 bay leaf
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon whole black peppercorns
- ¼ teaspoon whole coriander seeds
- ½ teaspoon mustard seeds
Prepare your pickling brine by adding vinegar, cold water, sugar, salt, garlic cloves, bay leaf, crushed red pepper flakes, coriander seeds, and mustard seeds to a medium saucepan. Set the saucepan over medium-high heat and bring to a boil then reduce to a simmer until all of the sugar and salt have dissolved, approximately 10 minutes.
Remove the shells from your hard boiled eggs and place the eggs into a quart jar layering with raw onion and pepper slices.
Pour the hot brine into the jar, ensuring the spices and garlic cloves make it into the jar. Any extra pickling liquid can be discarded.
Place a lid on the jar and store in the refrigerator for a week, then enjoy.
Any of your favorite hot peppers can be substituted.
These are the best pickled eggs to jazz up a Bloody Mary, spicy egg salad, or simply enjoy as a healthy snack.
Calories: 219kcal | Carbohydrates: 11g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 373mg | Sodium: 1298mg | Potassium: 167mg | Fiber: 1g | Sugar: 10g | Vitamin A: 641IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg