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
- 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
- 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.