Sriracha Pickled Eggs- Putting Up with ErinSriracha Pickled Eggs- Putting Up with Erin

Do you remember the first time you had a tomato off the vine? I do, it tasted nothing like the store bought tomatoes I always avoided (yuck). Aside from the color resemblance (kind of), the contrast in flavor, moisture, and texture between the fresh picked and store bought tomatoes was huge! You’re probably thinking, “why is Erin talking tomatoes if today’s post is clearly about eggs?” Well… I recently experienced my first backyard egg, collected from Feathered Pig Farms in Brentwood, NH, and let me tell you… I’m going to stop myself from rambling on as most of you have probably had backyard eggs before… but, oh my moon I can’t get over the sunshine yellow yolk color or how the moisture content was almost creamy. I know that there is a lot of discrepancy out there over whether there is really a distinguishable difference between supermarket vs. coop eggs and if “people’s perception of egg flavor is mostly psychological”. So until I can perform my own double blind experiment, I am going to assume that backyard eggs are by far more superior.

The inspiration behind these Sriracha pickled eggs comes from a few sources, the foremost being The Press Room, a dark and somewhat depressing, yet charming music venue/bar in downtown Portsmouth, NH. Typically a murky two gallon glass jug containing a mystery specimen that has been sitting on the bar-top for an unknown duration of time would cause me public health anxiety… But, for some reason, probably the 3 martinis and the company, I figured it would be a good life choice to sample one of their notorious pickled eggs. WOW! The vinegar plus spice was absolutely delectable. For my small batch of pickled eggs I loosely followed the direction of a forum post that I came across on spicy pickled eggs. My quart sized batch is currently siting in the refrigerator soaking up all the spicy vinegar’y goodness of Sriracha brine. If I can manage to hold off on devouring them and can sacrifice the fridge space (it’s getting a little ridiculous in there), I’ll probably let these eggs sit for another couple weeks before consuming.

Sriracha Pickled Eggs- Putting Up with ErinIMG_2678

Crazy about pickled eggs? Check out my other recipes!

Sriracha Pickled Eggs

Yield: 2 dozen eggs


  • 2 dozen medium-sized hardboiled eggs (shells removed)
  • 1/4 cup light brown sugar
  • 2 cups apple cider vinegar
  • 1 cups water
  • 1 Tbsp red pepper flakes
  • 2 tsp smoked paprika
  • 1 Tbsp sea/pickling salt
  • 1 Tbsp whole black peppercorns
  • lots of sriracha chile sauce (I probably used 1/2 cup)


  1. In a medium-size, non-ionized pot combine all the ingredients (excluding the sriracha chile sauce and eggs). Bring mixture to a boil, then remove from heat.
  2. Pack your hardboiled eggs into a sterilized quart sized jars and then cover (or add as much as you like) in sriracha sauce.
  3. Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
  4. Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (I'm going to leave them for at least a month).
  5. Enjoy.

40 responses to Sriracha Pickled Eggs

  1. Links: Fig Syrup, Blackberry Butter, and Winners | Food in Jars

  2. These look like a fun variant on the pickled eggs I usually make. Could you give me the amount of sriracha you used as a starter point?


  3. Did you pickle the eggs with shells on or off? Is there a photo of the finished product (if its on facebook, what is the URL to your page)? How much sriracha did you use in this batch, and how spicy did it turn out?

    • Hi Drew- the eggs were peeled before I pickled them. I started with 1/2 a cup of sriracha sauce. They turned out more smokey spicy than spicy spicy. Mine have been pickling for almost a month now. I am going to remake the same recipe but plan on poking a couple holes in the boiled eggs to get more briney eggs throughout.

    • I would trust what Erin says. I tried peeling them before i boiled them and they didn’t turn out as well as i would have liked/

  4. This looks soooo yummy. If I vacuum seal the jar, would it last at room temperature and for how long? And when should I vacuum seal it, if it’s okay to do so — from the very beginning, or would it be okay to seal it after a few weeks when I taste it?

  5. Could you use tarragon vinegar instead of apple cider? And what would you use to poke the holes? Love your website/blog!!!!

  6. I suggest making half of the brine in this recipe – because I have half of it left over and no immediate idea of what to do with it.

      • Quick tip for figuring out how much brine you need when doing single jar/small batch pickling like this. I do it for cucumber pickles, for example.

        Stuff your container with the product (eggs, veggies, …), fill it with water. Pour the water out into measuring cup. That’s how much you need! Figure on a bit extra for good measure, particularly if the brine is going through a heat on the stop, as some may be lost to evaporation.

  7. Do you have to leave them in the fridge after they’re done or can they be left out in the counter?

    • Because I can’t say for sure if that would be safe, I’m going to say keep them in the fridge. Plus that will keep them nice and cool.

  8. These eggs remind me of the eggs they served in the canteen at Wuhan University of Technology in China. Loved em. Ate them every day. I tried to replicate them using Chinese 6 spice, rice vinegar and soy sauce. This recipe sounds better than my sad replication.

  9. Sriracha Pickled Eggs Recipe

  10. I LOVE pickled eggs and make them often as I have lots of different recipes. One note that you may already have tried… Instead of a standard ring and lid on my pickled eggs I use the plastic lids with seals as they don’t rust or get stuck on the quart jars (due to the acidity of the vinegar). I get mine from Amazon but they have them at Walmart and several other places. Just my 2 cents.

  11. I am using this exact recipe but adding 6 ghost peppers i find at the local supermarket. I like them really spicy.

    • Hi Renee- Good question. As this recipe is dominated by sriracha flavors, you’ll either have to add a ton of garlic (atleast a head) to get that garlicky flavor or cut back on the other ingredients. Another option is dehydrated garlic flakes.

  12. Maybe a dumb question, but do you use one quart jar or two? I am just curious if you can really fit two dozen eggs in a single quart jar. This recipe sounds delicious, I’m going to give it a try in the next week for sure!

  13. Hey love this idea, Ive been making pickled eggs forever, one of my favorite things as a kid. Although we use wood toothpicks in our way. We find that if you put a toothpick that runs all the way through the egg so it sticks out both sides the wood soaks up the sauce and runs through the egg yoke making a stronger ( ie better =P) taste. Will definitely have to try this the next time round

  14. Hi Erin! My kids absolutely love Sriracha sauce. Because I do a LOT of canning, my daughter-in-law has requested pickled eggs; however, they live a province over. I am sending a care package back for all of them but just wondering if these eggs I make from your recipe will be ok during a 9-10 hr drive to the next province. I’m thinking of perhaps packing the jars in ice for the travel. I’m just a bit leary of the chance of botulism. Just asking…. So glad I found a few minutes to get on computer to look for this type of recipe and found you!!!
    Warm wishes from British Columbia, Canada <3

    • I make pickled eggs all the time and rarely refrigerate them during or after pickling. Just make sure you’re actually pickling them – that is, using a goodly amount of vinegar (~35-50%). If you’re just ‘flavoring’ the eggs, then refrigerate. I make a refrigerator style in rice vinegar with ginger, chilies, lemon grass, pink peppercorns… Because rice vinegar has a low acidity, I feel more comfortable keeping them chilled. But pickling in the fridge takes longer.

  15. Someone made this recipe for a picnic at work last night, and I really friggin’ dig these eggs. I ate three of them. I really want to try and make these eggs, but don’t want to screw them up! In the comments above, it was clarified that you put 1 dozen eggs per quart jar, for a total of 2 dozen eggs (2 quarts). That being said, is it safe to assume that you split the Srirachi sauce between those 2 jars (1/4 cup per jar), as opposed to 1/2 cup each?

  16. Sriracha Pickled Homesteading Chicken Eggs | The Homestead Survival

  17. Thanks for the recipes, Erin! I just found your blog while searching for a new pickled egg recipe, and what luck to find several on this site! I just made a recipe of these sriracha eggs (made in our “backyard” here in Irwindale, CA) and now have to wait patiently to try them. I think I’ll make some Horseradish eggs next week so I won’t have to wait so long between batches… Thanks again!

  18. I read that egg whites should always be intact and no holes poked into the yolks because otherwise there is danger of dangerous bacteria building up. You can read about these things online.
    I’ve read pickled eggs are only for the refrigerator and to be eaten in a short period of time (The Learning Store of the WI Extension has a pickling pdf free to download or purchase hard copy with a pickled egg recipe which says to refrigerate and eat in 2 weeks:
    I had no idea about some of these things till I was searching about pickling eggs online recently.

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