Sriracha Pickled Egg Recipe
This sriracha pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack.
Delicious pickled eggs with a wonderful kick of sriracha!
What are pickled eggs? Just what it sounds like – a peeled hard-boiled egg that is soaked in a pickling brine made from water and vinegar with some sugar and/or salt. The brine is just poured over the hard-boiled eggs and the eggs absorb the wonderful flavor.
Making pickled eggs is also a great way to preserve eggs from your hens if you have an abundance!
Pickling makes a somewhat bland hard-boiled egg burst with flavor! This method has been used to preserve eggs for many years.
Today pickled eggs are commonly found at bars, convenience stores, and the grocery store, but they’re so easy to make yourself!
Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor. The pickled eggs should be stored in the refrigerator.
You can use different containers for the eggs. A quart jar holds about 7 to 10 eggs without squishing them. A quart requires about 2 cups of the brine.
Ingredients for Sriracha Pickled Egg Recipe
- 7-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 1/2 cups White Distilled Vinegar
- 1 cup Water
- 1/3 cup Sriracha Sauce
- 1 tsp Salt
- 1 Onion – Sliced
Detailed Steps for Siracha Pickled Egg Recipe
The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. Peel the eggs.
Slice the onion.
Prepare the pickling brine/sauce by adding the vinegar, water, sriracha sauce and salt to a large pot and heat to a low boil and until the salt is dissolved.
Layer the onions and the eggs in the jar.
Pour the brine into the jar to fill the jar up to 1/4 inch headspace.
Add the lid and when the eggs cool to room temperature place in the refrigerator. Pickled eggs last 3 to 4 months in the refrigerator.
Enjoy!
These sriracha pickled eggs are so delicious with a mild kick of sriracha.
I plan to take them as an appetizer for the next get-together! It’s great to have them in the refrigerator for those last-minute parties! Also try my mustard pickled egg recipe, dill pickled egg recipe, spicy Cajun pickled egg recipe, jalapeno pickled egg recipe, buffalo sauce pickled egg recipe, balsamic pickled eggs, smoky pickled eggs, and beet pickled egg recipe.
Pickled eggs can also make great gifts! Something everyone will appreciate, plus thoughtful and unexpected!
See my website at www.HawkPointHomestead.com for more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
Some of my canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Sriracha Pickled Egg Recipe
This sriracha pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack.
Ingredients
- 7-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 1/2 cup White Distilled Vinegar
- 1 cup Water
- 1/3 cup Sriracha Sauce
- 1 tsp Salt
- 1 Onion, Sliced
Instructions
1. The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. After the eggs cool, peel the eggs.
2. Slice the onion.
2. Layer the onions and the eggs in the jar.
3. Prepare the pickling brine by adding the vinegar, water, sriracha sauce, and salt to a large pot and heat to a slight boil and until the salt are dissolved.
4. Pour the brine over the eggs.
5. Fill the jar, leaving about 1/4 inch headspace.
6. Let sit for 30 minutes before adding the lid.
7. When the eggs cool to room temperature, place in the refrigerator.
8. Pickled eggs can be eaten after a couple hours, but for best results, let them pickle for 5-7 days to develop more flavor.
