Description
Spicy and tangy pickled eggs infused with garlic, chili, and aromatic spices, featuring a vibrant color and bold flavor that intensifies over time.
Ingredients
- 12 large eggs
- 2 cups white vinegar
- 1 cup water
- 4 cloves garlic, peeled and lightly crushed
- 1 tablespoon red chili flakes
- 2 fresh red chili peppers, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 small beet, peeled and sliced
Instructions
- Place eggs in a pot, cover with water, bring to a boil, then simmer for 10–12 minutes.
- Transfer eggs to an ice bath, cool completely, and peel.
- Lightly score or poke small holes in the eggs for better brine absorption.
- In a saucepan, combine vinegar, water, garlic, chili flakes, sliced chilies, peppercorns, salt, sugar, and beet. Bring to a gentle boil, then remove from heat.
- Place peeled eggs into a clean glass jar.
- Pour warm brine over eggs, ensuring they are fully submerged.
- Seal and refrigerate for at least 24 hours before serving.
- For best flavor, let pickle for 3–5 days.
Notes
- Adjust chili quantity to control spice level.
- Beet adds color and subtle sweetness but can be omitted.
- Use apple cider vinegar for a milder flavor.
- Always keep eggs refrigerated.
- Flavor improves the longer they sit.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 370 mg
