Spicy Pickled Eggs
Tangy pickled eggs with a bold spicy kick and classic old-fashioned flavor. A simple refrigerator pickle that's perfect for snacking, charcuterie boards, and sandwich plates.
Servings 9 servings
Ingredients
- 1 1/2 cups distilled white vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 2 fresh bay leaves
- 9 large eggs hard boiled and peeled
- 2 jalapeños sliced
- 2 tablespoons sliced garlic cloves
- 1 tablespoon black peppercorns
- 1 teaspoon coriander seeds
Instructions
- Combine the vinegar, water, sugar, salt, and 1 bay leaf in a saucepan. Bring to a light simmer over medium heat, stirring until the sugar and salt dissolve.
- Remove from the heat and cool completely.
- Place the hard-boiled eggs, dill sprigs, jalapeños, garlic, black peppercorns, coriander seeds, crushed red pepper flakes, and remaining bay leaf in a clean quart-size mason jar.
- Pour the cooled brine into the jar, filling to just below the band line and completely covering the eggs.
- Add a canning weight to keep the eggs submerged, then secure the jar with a plastic lid.
- Let the jar stand at room temperature for 1 hour.
- Refrigerate for at least 24 hours before serving. For the best flavor, refrigerate for 1 week before serving.
Notes
- Wide-Mouth Mason Jar: A wide-mouth quart-size mason jar makes it easier to add the eggs, position the canning weight, and remove the finished eggs.
- Adjust The Heat Level: Fresh jalapeños can vary in spiciness. Remove the seeds for a milder batch or leave them in for more heat.
- Keep The Eggs Submerged: Make sure the eggs remain completely covered by the brine during storage for even pickling.
- Allow Time For The Flavor To Develop: The eggs can be eaten after 24 hours, but the flavor becomes more pronounced after about 1 week in the refrigerator.
- Use Clean Utensils: Remove eggs with a clean fork, spoon, or tongs each time to help maintain the quality of the brine during storage.
