pickled eggs recipe

Make old-fashioned homemade Hot Chili Pepper Pickled Eggs, made famous by a Southern California restaurant called Joe Jost&#x27;s. This is a fun easy recipe, a healthy protein-packed snack ready in 7 days!

Hot Chili Pepper Pickled Eggs

boiled eggs (cage free/organic)

yellow chili peppers

water

white vinegar

pickling spice

turmeric (optional) (gives the pickled eggs a pretty yellow color!)

sea salt

white sugar

BOIL METHOD 1: Place 12 eggs in a large deep pan, cover the eggs with cold water. (TIP: Some people add a splash of vinegar or dash of baking soda to the water and say it helps them peel!) Bring to a full boil, then turn off the heat.  Put a lid on your pot, and let rest for at least 20 minutes. 

STEAM METHOD 2: Make sure your veggie steamer basket fits in your pot. Put a good 1 inch of water in a large pot and bring the water to a boil (which takes about 6 minutes). Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes.  Note: This method is MUCH faster as you don&#x27;t have to wait for a large pot of water to boil, and the eggs seem so much easier to peel, try it out!

make the boiled eggs:

Egg Peeling: Try this hack: Place 3-4 eggs in a container with a tight-fitting lid with just a half an inch of water, and shake the container, water, and eggs. Open the container, and the egg peels will slip right off!! Or carefully remove the hot boiled eggs into a bowl. Once the eggs are cool enough to handle, peel and rinse the eggs under cool water.

Place all 12 eggs in a  large clear clean clamp 2-quart jar, pour the 12 oz jar of Hot Yellow Peppers AND their liquid, on top of boiled eggs in your large 2-quart jar. 

In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat to just boiling, and then turn off the heat. 

Carefully pour the hot pickling liquid over the hard-boiled eggs and chili peppers. Wait for the jar contents and liquid to cool, with the jar open for about one hour, then place the closed jar in the refrigerator.

Wait about 7 days, and your Hot Chili Pepper Pickled Eggs are ready to eat!

Always keep these pickled eggs cold in the refrigerator, eat within one month. 

make the pickled eggs

https://content.jwplatform.com/videos/UEpNKDpz.mp4

Hot Chili Pepper Pickled Eggs get their bright cheery color from yellow chili peppers, turmeric, and pickling spice. A fun easy recipe and a healthy protein-packed snack ready in 7 days!

Hot Chile Pepper Pickled Eggs.mp4

Pickled Eggs are a perfect lip-smacking snack or condiment for salad, made from hard boiled eggs soaking in a sweet and tangy vinegar marinade. This old fashioned recipe is so easy and so good!

Pickled Eggs

eggs (, peeled)

apple cider vinegar

sugar

salt

garlic (,

bay leaf

red onion

dill sprigs

Make hard boiled eggs and peel them (&lt;&lt; that link is my preferred method.)

In a medium saucepan, mix together vinegar, water, sugar, pickling spice, and salt. Bring to a boil; then reduce heat to low until the sugar has dissolved. Mix in the garlic and bay leaf; remove from heat.

Fill a clean 2-liter glass jar with your eggs.

Tuck in some sliced red onion and fresh dill sprigs.

Pour the brine over the eggs and seal.

Store in the refrigerator.

These pickled eggs are tangy, salty, and a little bit sweet. Top them onto avocado toast, use them to make fancy deviled eggs, or season them with salt and pepper and enjoy them as a snack!

water (divided)

medium red or yellow beet (peeled and diced)

eggs

turmeric (optional, for yellow eggs)

sea salt and black pepper (for sprinkling)

Combine 1 cup of water and the beet in a small pot and bring to a simmer. Cook for 20 minutes, or until the beet pieces are fork-tender. Add the vinegar, remaining 1 cup water, sugar, and salt and simmer for 1 minute, or until the sugar is dissolved. Let the brine cool to room temperature.

Transfer the brine to a large jar, 2 medium jars, or a medium glass bowl. If you&#39;re making yellow eggs, stir in a pinch of turmeric, if desired, for a brighter yellow color. Add the eggs, make sure they are submerged (you can top them off with an additional 1-2 tablespoons water if you need to). Cover and chill overnight. The eggs will intensify in flavor and color the longer they are pickled. We suggest waiting at least 2-3 days before eating them. Store in the fridge for up to 1 week.

When you&#x27;re ready to eat, season the halves with pinches of salt and pepper.

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Top 3 pickled eggs recipe recipes from across the web

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