Jason enjoys sharing tried and true recipes that have become favorites in his family.
How to Make Spicy Pickled Eggs the Right Way
I've been working on a spicy pickled eggs recipe for some time, and I think it is now just about perfect! The result is not only the tastiest eggs I've ever had but also the nicest-looking eggs. The finished jars are practically decorations. So, gather up the ingredients below and prepare to make the greatest spicy pickled eggs ever!
I must begin with a fair warning. These can be addictive! I take no responsibility for the pickled egg-eating habits that may develop once you have tried these delicious eggs. You have been warned. Please eat responsibly!
Now, on to the top-secret recipe.
Step 1: Hard Boil Your Eggs
The first step is to hard boil 8 eggs.
The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove it from the heat for 15 minutes.
After 15 minutes, pour out the hot water and replace it with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.
Step 2: Prepare Your Broth
Combine all of these ingredients in a saucepan:
- 2 cups white vinegar
- 1/2 cup water
- 1/2 cup white sugar
- 1 teaspoon salt
- 1 teaspoon pickling spice
- 1 teaspoon red pepper flakes
- 4–5 cloves
- 1 cinnamon stick
- 2–3 habanero peppers (orange color) cut into rings (discard stems). Include the seeds as well. Beware: The oils from the surface of these can really burn. I usually use the grocery bag they come in to hold them while slicing and cleaning. Wash your hands with soap and water after handling them.
- 2–3 green jalapeno peppers, cut into slices
- 1/2 red pepper, cut into strips
- A few rings of a freshly cut white onion
Allow all ingredients to simmer on the stove for at least 10–15 minutes. Stir occasionally while simmering.
Step 3: Combine Eggs and Broth
We are almost done.
- Remove the broth from the heat and scoop some of the peppers/onions into a quart-sized mason jar.
- Add 3 eggs.
- Scoop some more of the peppers/onions/spices into the jar.
- Add 3 more eggs.
- Continue to add the peppers/onions/spices and eggs.
- When done, pour the remaining broth into the jar, using a funnel if you like, to within a quarter-inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with white vinegar.
- Hand tighten a lid and ring on the jar and let it cool.
- Place it in the refrigerator for 2–3 weeks. This is a long time to wait, but the benefits are worth it!! I make one jar nearly every week, so I have a regular supply.
Eat and enjoy!