Recipes in the world of Flavilo

Spicy pickled eggs in a jar

Spicy Pickled Eggs

Pickled eggs are a long-standing classic, enjoyed in pubs and home kitchens for decades. The spicy version is especially popular in Anglo-Saxon countries, where it's a favorite accompaniment to beer. The vinegar, spices, and chili pepper give the egg a unique flavor experience that is not only preserved but also extremely tasty. This recipe is an easy-to-make, tangy pickle that is perfect as an appetizer or with a hearty breakfast.

Prep Time 15 min
Preparation 10 min
Total 25 min
80 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 6 Hard-boiled Eggs
⭕ 250 ml White Wine Vinegar
⭕ 250 ml Water
⭕ 30 g Salt
⭕ 20 g Sugar
⭕ 4 cloves Garlic
⭕ 1 db Red Onion
⭕ 2 tsp Mustard Seeds
⭕ 1 tsp Black Peppercorns
⭕ 2 db Bay Leaves
⭕ 3 db Cloves
⭕ 1 db Chili Pepper

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    Preparation Steps

    1

    Boil the eggs in simmering water for about 10 minutes until hard-boiled. Immediately transfer them to cold water to cool, then carefully peel.

    2

    Sterilize the canning jars and lids in boiling water for 10 minutes, then let them air dry completely.

    3

    Thinly slice the red onion and garlic, and place them at the bottom of the jars.

    4

    Place the peeled eggs in the jars, layering with bay leaves, mustard seeds, black peppercorns, cloves, and chopped chili pepper in between.

    5

    In a medium saucepan, bring the vinegar, water, salt, and sugar to a boil, then let it cool slightly.

    6

    Pour the slightly cooled brine over the eggs in the jars, making sure they are completely submerged.

    7

    Seal the jars and let them cool to room temperature. Then, refrigerate for at least 48 hours to allow the flavors to meld.

    8

    The spicy pickled eggs will be best after 4-5 days of pickling, but they can be stored in the refrigerator for up to two weeks.