Spicy Pickled Eggs
If you like pickled eggs, and you like some spice and garlic, you should definitely like this recipe. I didn’t re-invent the wheel with this one but it should be a crowd pleaser!
Ingredients
12 Eggs
3 Cups Vinegar
1 Cup Water
1 TBS Red Chili Flakes
Thai Birds Eye Chilis (As many as you want)
Garlic Cloves, Peeled (As many as you want)
3 Tbs Salt
3 Tbs White Sugar
3 Tbs Whole Black Peppercorns
1/2 Onion
Ingredients Notes
The Eggs: Use as many eggs as you want and can fit in your jar.
Vinegar: I found a 3 cups vinegar to 1 cup water ratio worked well, but you can play around with this
How to Cook em
1. Hard Boil Your Eggs – Put your eggs in the pot with cold water, heat them up, once it’s boiling turn off the heat and cover with a lid. Let them sit in the water for 12 mins. (alternatively, if you have an instant pot this will be an easy way to cook them – google it!)
2. While the eggs are cooking, combine your vinegar, sugar, salt, and water to a pot and heat until the salt/sugar is melted. Once it is, kill the heat and set aside.
3. Slice your onion, peel your garlic cloves, and optionally chop your thai chilis. If you don’t chop them up, it’ll be less spicy.
4. Shock your eggs in cold water / ice, then peel them.
5. In your jar, layer your garlic, onion, thai chilis and eggs. Also add in your peppercorns and chili flakes whenever (they will just float).
6. Once your jar is full, pour in your water/vinegar/salt/sugar mixture.
Then, let them sit in the fridge for a week and enjoy! I like eating them with salt, pepper and hot sauce.