It always makes me laugh when I see that my most popular blog post of all time is pickled eggs. Guess I caught that Sriracha fad at the perfect moment. Have you ever ordered a pickled egg (I’m not talking the marinated tea eggs you get at Asian restaurants) and found it to be bland, lacking the punch of vinegar and pickle goodness that you were hoping for? Me too! Pretty much every time. In my experience, when ordering a pickled egg from your typical fancy food establishment, it downright sucks! Sucks because they didn’t let it pickle long enough, or sucks because their vinegar to water ratio was too low. Fast forward to last night when the gent pleaded, “I understand that we live in a tiny house with a stupid tiny fridge, but why don’t you make some pickled eggs? Pickled spicy eggs? Oh, I’ll make them, can I make the pickled eggs?!” Once I reigned in his excitement, I suggested we pair fresh dill with multicolored jalapeño peppers and some garlic. To ensure that spiciness, we infused the brine with red pepper flakes first. Regarding time needed to properly pickle an egg, I have found that a healthy balance of patience and eagerness is needed. The first time I made pickled eggs, I ate them all within 2 weeks. I remember kicking myself thinking, “I should have let those pickle for like 3 more months.” With this batch I’ll try to keep my hands out of the pickle coop for at least 1 month. We’ll see…
Crazy about pickled eggs? Check out my other recipes!
- 12 eggs (hard boiled and peeled)
- 2 jalapeño peppers (sliced)
- 1 oz fresh dill weed
- 1 Tbsp red pepper flakes
- 4 garlic cloves (sliced)
- 1 cups vinegar
- 1/2 cup water
- 1 Tbsp brown sugar
- 1 Tbsp kosher salt
- In a medium sized, non-ionized pot combine water, vinegar, salt, and red pepper flakes. Bring to just a boil.
- Meanwhile combine eggs, dill, jalapeños, and garlic in a clean quart jar.
- Pour hot brine over eggs. Cap and store in fridge for atleast 3 weeks before consuming (longer for a more pungent pickled egg).