Shannons Spicy Pickled Eggs
Transform your snack game with Shannon’s Spicy Pickled Eggs, a bold and tangy treat for spice lovers and snack enthusiasts alike! This easy-to-follow recipe combines hard-boiled eggs with a zesty pickling brine infused with garlic, dried chili flakes, mustard seeds, and black peppercorns for a perfectly balanced kick. Optional fresh red chilies add an extra layer of heat, making these pickled eggs a customizable delight for any spice tolerance. With just 20 minutes of prep, these make-ahead eggs are ideal for parties, charcuterie boards, or as a protein-packed snack straight from the jar. Refrigerate for 5-7 days to let the vibrant flavors fully develop, and enjoy a homemade twist on a classic pub favorite. Perfect for fans of pickling recipes, spicy snacks, and creative appetizers!
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Recipe Information
Ingredients
- 12 pieces large eggs
- 4 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 4 pieces garlic cloves, smashed
- 1 teaspoon dried red chili flakes
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 2 pieces bay leaves
- 2 pieces small fresh red chilies (optional, for extra spice)
Instructions
Place the eggs in a large saucepan and cover them with water, ensuring there is at least 1 inch of water above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook the eggs for 10 minutes.
Remove the eggs from the stovetop and immediately transfer them to an ice bath to cool. Peel the eggs once they are cool enough to handle.
In a medium-sized saucepan, combine the white vinegar, water, granulated sugar, salt, smashed garlic cloves, dried red chili flakes, whole black peppercorns, mustard seeds, and bay leaves. (If using fresh red chilies, add them as well.)
Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar and salt. Let the mixture simmer for 5 minutes, then remove it from heat and allow it to cool slightly.
Arrange the peeled eggs in a sterilized glass jar or jars, packing them snugly but not crushing them.
Carefully pour the warm pickling liquid over the eggs, ensuring all the eggs are fully submerged. If necessary, weigh the eggs down with a clean, non-metallic object.
Seal the jar(s) tightly with lids and let them cool to room temperature.
Refrigerate the pickled eggs for at least 5-7 days before enjoying to allow the flavors to fully develop. The eggs can be stored in the refrigerator for up to 2 months.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2232 mg | 744% | |
| Sodium | 7954 mg | 346% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 27.4 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 476 mg | 37% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1866 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
