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


  • 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 to 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.