Sriracha pickled eggs are a delicious and flavorful twist on traditional pickled eggs. These eggs are pickled in a tangy brine infused with spicy sriracha sauce, resulting in a vibrant and bold flavor. The combination of tanginess and heat makes these eggs the perfect snack or accompaniment to any meal. They are easy to prepare and will impress your family and friends with their unique taste.
Ingredients
- 8 large eggs
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup sriracha sauce
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Directions
- Place the eggs in a large saucepan and cover with cold water. Bring to a boil over high heat. Once the water is boiling, reduce the heat to low and let the eggs simmer for 8-10 minutes.
- While the eggs are cooking, prepare an ice bath in a large bowl filled with cold water and ice cubes.
- Once the eggs are cooked, transfer them to the ice bath and let them cool for 5 minutes. This will make them easier to peel.
- Peel the eggs and set them aside.
- In a medium saucepan, combine the apple cider vinegar, water, sriracha sauce, sugar, salt, black peppercorns, and mustard seeds. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- Place the peeled eggs into a clean and sterilized quart-sized mason jar.
- Carefully pour the hot brine over the eggs, making sure they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
- Seal the jar with a lid and let it cool to room temperature. Once cooled, refrigerate the jar for at least 24 hours before serving.
- The sriracha pickled eggs can be stored in the refrigerator for up to 2 weeks.
- To serve, remove the eggs from the pickling liquid and slice them in half. They can be enjoyed as a snack or added to salads, sandwiches, or charcuterie boards.
