Spicy Pickled Eggs

These may sound a little odd, but they are delicious. Try them on their own as an appetizer or sliced on top of crackers or bread. Pickled eggs were once a popular bar snack, so crack a beer while you’re at it.

Serves: 6Hands-on: 45 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 12 eggs
  • 2 Tbsp. kosher salt
  • 4 fresh serrano peppers, sliced
  • 6 garlic cloves, peeled and thinly sliced
  • 3 cups apple cider vinegar
  • 1 cup water
  • 2 tsp. black peppercorns
  • 2 tsp. coriander seeds
  • 4 whole cloves

Directions

  • Hard boil the eggs by placing them in a single layer at the bottom of a pot and covering with cold water. Bring to a boil over medium-high, then immediately remove pot from heat and cover with lid. Let sit 12 minutes, then drain and rinse with cool water.
  • When eggs are cool enough to handle, peel them. Using a fork, gently pierce each egg through to the yolk 4 times. Place the eggs in large, clean glass preserving jars.
  • In a nonreactive saucepan, combine the remaining ingredients. Bring to a boil, then reduce heat and let simmer for 10–15 minutes. Remove from heat and let cool for a few minutes.
  • Carefully pour warm mixture over the eggs. Screw the lids onto jars and refrigerate for 1 week before using. Pickled eggs will keep in the refrigerator for several weeks.

Recipe Information

Serves: 6

Ingredients

  • 12 eggs
  • 2 Tbsp. kosher salt
  • 4 fresh serrano peppers, sliced
  • 6 garlic cloves, peeled and thinly sliced
  • 3 cups apple cider vinegar
  • 1 cup water
  • 2 tsp. black peppercorns
  • 2 tsp. coriander seeds
  • 4 whole cloves

Directions

  • Hard boil the eggs by placing them in a single layer at the bottom of a pot and covering with cold water. Bring to a boil over medium-high, then immediately remove pot from heat and cover with lid. Let sit 12 minutes, then drain and rinse with cool water.
  • When eggs are cool enough to handle, peel them. Using a fork, gently pierce each egg through to the yolk 4 times. Place the eggs in large, clean glass preserving jars.
  • In a nonreactive saucepan, combine the remaining ingredients. Bring to a boil, then reduce heat and let simmer for 10–15 minutes. Remove from heat and let cool for a few minutes.
  • Carefully pour warm mixture over the eggs. Screw the lids onto jars and refrigerate for 1 week before using. Pickled eggs will keep in the refrigerator for several weeks.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat10g
Saturated Fat3g
Cholesterol370mg
Sodium340mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein13g