The Best Spicy Pickled Eggs

The Very BEST Spicy Pickled Eggs

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By now you know that here at the Rice household, we love a little kick to our foods, from my husband’s homemade hot sauces, to our home made jams to our food in general.

A treat from our childhood is Pickled Eggs! Yup, it may sound weird but I bet y’all have seen them in bars, stores, country places. There are Beet Eggs (pink/purple), mustard eggs (yellow), Cider Vinegar eggs (kind of a cider color), but my favorite are SPICY PICKLED EGGS. Yum! Please note that the picture you see here, has already been opened and enjoyed… It barely made the 3 week mark.

Here is my recipe, I make a 1 gallon batch at a time for the refrigerator.

Ingredients (for a one gallon batch):

  • A bunch of hard boiled (solid) eggs. Since I like to can in gallon jars, I make about two dozen. Make sure your hard boiled eggs are not “split” and that the yokes are solid, they can not be soft or runny.
  • Quart or Gallon canning jar
  • 1/4 cup of sriracha sauce
  • 4 whole cloves (crushed) garlic
  • Peppers. I used 2 Roasted Mexican Hatch, 1 red habanero and 2 green habaneros oh and a red jalapeno I had on hand. Chopped but not so fine that they disappear. I like big pieces.
  • White Vinegar

Directions:

  1. Like I stated above, make sure your hard boiled eggs are firm all the way through. Do not use squishy or one minute eggs, this would be very, very bad.
  2. Take your sterilized jar/jars and in the bottom, put your peppers, your crushed whole garlic, and your sriracha sauce.
  3. Now put in your hard boiled eggs (yes the shells off and rinse them).
  4. Place them in the jar until it fills about 1 1/2 inches from the top but don’t squish them down, let them lay naturally on top of each other.
  5. Now fill the jar up with the vinegar until you have your eggs covered and it should be 1/2 an inch form the top.
  6. Wipe of the jar rim and place your lid and ring on TIGHT.Imake
  7. Put them in the refrigerator and AVOID the urge to break into them before the 3 week mark. The longer they sit, the better they are.

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I hope you enjoy this recipe and please let me know how you like it.

Until next time,

Mrs. Kay Rice!

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