18 Spicy Pickled Egg Recipes Delicious

Spice up your snack game with our fiery collection of 18 Spicy Pickled Egg Recipes that are anything but ordinary! Whether you’re a pickle enthusiast or just looking to add some zing to your meals, these recipes promise to deliver bold flavors and a kick of heat. Perfect for sharing (or not!), dive in and discover your next favorite way to enjoy pickled eggs.

Spicy Beet Pickled Eggs

Perfect for adding a pop of color and a kick of flavor to your table, these Spicy Beet Pickled Eggs are a game-changer. I stumbled upon this recipe during a summer picnic, and now it’s my go-to for impressing guests with something unexpectedly delicious.

Ingredients

• 12 large eggs
• 2 cups distilled white vinegar
• 1 cup water
• 1 cup beet juice
• 1 tbsp sugar
• 1 tbsp salt
• 2 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 1 small onion, thinly sliced

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Drain the eggs and transfer to a bowl of ice water. Let cool for 15 minutes, then peel.
3. In a medium saucepan, combine vinegar, water, beet juice, sugar, salt, red pepper flakes, garlic, and onion. Bring to a boil over medium heat, stirring until sugar and salt dissolve, about 5 minutes.
4. Remove the saucepan from heat and let the brine cool to room temperature, about 30 minutes.
5. Place the peeled eggs in a large jar and pour the cooled brine over them, ensuring they’re fully submerged. Seal the jar and refrigerate for at least 48 hours before serving, turning the jar once daily to ensure even coloring.

How these eggs transform in the brine is nothing short of magical—the vibrant pink hue and the spicy, tangy flavor make them a standout. Try slicing them over a salad or serving them whole as a bold appetizer.

Garlic Dill Pickled Eggs

Over the years, I’ve found that pickled eggs are a staple in my kitchen, especially during the summer months when I’m looking for something tangy and refreshing. This Garlic Dill Pickled Eggs recipe is a twist on the classic, infused with bold flavors that make it a standout.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1 tbsp salt
• 4 cloves garlic, peeled and smashed
• 2 tbsp dill seeds
• 1 tsp black peppercorns

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. While the eggs are cooking, prepare the brine by combining the vinegar, water, and salt in a medium saucepan. Bring to a boil, stirring until the salt is completely dissolved, then remove from heat.
3. Once the eggs are done, drain and cool them under cold running water. Peel the eggs carefully to keep them intact.
4. In a clean quart-sized jar, layer the peeled eggs, garlic, dill seeds, and peppercorns. Pour the warm brine over the eggs, ensuring they are completely submerged.
5. Seal the jar and refrigerate for at least 3 days before tasting. The flavors will continue to develop over time, so waiting a week will yield even more flavorful eggs.

How these eggs turn out is nothing short of magical—the garlic and dill infuse the eggs with a punchy, aromatic flavor that’s perfectly balanced by the vinegar’s tang. Serve them sliced on a charcuterie board or enjoy them whole as a protein-packed snack.

Jalapeno Lime Pickled Eggs

My first encounter with Jalapeno Lime Pickled Eggs was at a roadside diner during a cross-country road trip, and I’ve been hooked ever since. The perfect balance of spicy, tangy, and creamy, these eggs are a game-changer for picnics and potlucks.

Ingredients

• 12 large eggs
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 2 jalapenos, sliced
• 1 lime, thinly sliced
• 4 cloves garlic, smashed

Instructions

1. Place eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Transfer eggs to an ice bath and let cool for 15 minutes. Peel eggs and set aside.
3. In a medium saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve. Remove from heat.
4. In a large jar, layer peeled eggs, jalapeno slices, lime slices, and garlic cloves.
5. Pour the hot vinegar mixture over the eggs, ensuring they are completely submerged. Let cool to room temperature.
6. Seal the jar and refrigerate for at least 48 hours before serving, shaking gently once a day to distribute flavors.

You’ll know these Jalapeno Lime Pickled Eggs are ready when the whites have taken on a slight hue from the jalapenos and lime. Serve them sliced on toast for a breakfast with a kick, or whole as a bold snack.

Sweet and Spicy Pickled Eggs

Every time I think about pickled eggs, I’m transported back to my grandma’s kitchen, where jars of these tangy treats always lined the shelves. Today, I’m sharing my twist on this classic—Sweet and Spicy Pickled Eggs—that’s sure to add a kick to your snack game.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1 cup granulated sugar
• 2 tbsp salt
• 2 tsp red pepper flakes
• 1 tsp black peppercorns
• 2 cloves garlic, crushed

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel.
3. In a medium saucepan, combine vinegar, water, sugar, salt, red pepper flakes, peppercorns, and garlic. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat and let cool slightly.
4. Place the peeled eggs in a large jar. Pour the warm vinegar mixture over the eggs, ensuring they’re completely submerged. Seal the jar.
5. Refrigerate for at least 3 days before eating, turning the jar once daily to ensure even flavor distribution.

Vibrant in flavor with a perfect balance of sweet and heat, these eggs are a standout. Try slicing them over a crisp salad or serving whole as a bold appetizer.

Curry Spiced Pickled Eggs

Curry spiced pickled eggs have become my go-to snack for those lazy Sunday afternoons when I crave something tangy, spicy, and utterly satisfying. I stumbled upon this recipe during a weekend getaway to a small farmhouse, where the host served these vibrant eggs as part of a rustic charcuterie board, and I’ve been hooked ever since.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp mustard seeds
• 1 tsp salt
• 1/2 tsp black peppercorns
• 2 cloves garlic, crushed
• 1 small onion, thinly sliced

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. While the eggs are cooking, combine vinegar, water, curry powder, turmeric, mustard seeds, salt, peppercorns, and garlic in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
3. Drain the eggs and rinse under cold water until cool enough to handle. Peel the eggs carefully to keep them intact.
4. Layer the peeled eggs and sliced onions in a clean, large jar. Pour the warm vinegar mixture over the eggs, ensuring they are completely submerged.
5. Seal the jar and refrigerate for at least 48 hours before serving to allow the flavors to meld. Tip: For deeper flavor, let them sit for up to a week.
6. Serve the eggs chilled, sliced in half to showcase the vibrant yellow hue, or whole as a bold addition to salads or sandwiches. Tip: The pickling liquid can be reused for another batch or as a tangy marinade.

Finally, these curry spiced pickled eggs boast a delightful balance of tangy and spicy, with a firm yet tender texture that’s incredibly addictive. Try them atop a creamy avocado toast for an unexpected twist that’ll elevate your breakfast game.

Hot Honey Pickled Eggs

After stumbling upon a jar of pickled eggs at a local farmers’ market last summer, I’ve been obsessed with creating my own twist on this classic snack. Today, I’m sharing my Hot Honey Pickled Eggs recipe, a perfect blend of sweet, spicy, and tangy that’s surprisingly easy to make at home.

Ingredients

• 12 large eggs
• 1 cup white vinegar
• 1 cup water
• 1/2 cup honey
• 2 tbsp hot sauce
• 1 tbsp salt
• 1 tsp black peppercorns
• 2 cloves garlic, smashed

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. While the eggs are cooking, prepare an ice bath in a large bowl. After the 12 minutes, transfer the eggs to the ice bath to cool completely, about 15 minutes.
3. Peel the cooled eggs and set aside. Tip: Older eggs peel more easily than fresh ones.
4. In a medium saucepan, combine the vinegar, water, honey, hot sauce, salt, peppercorns, and garlic. Bring to a boil over medium heat, stirring until the honey and salt are completely dissolved.
5. Place the peeled eggs in a clean quart-sized jar. Pour the hot brine over the eggs, ensuring they are completely submerged. Tip: Use a spoon to gently press down the eggs if needed.
6. Seal the jar and refrigerate for at least 48 hours before eating. Tip: The flavor improves over time, so try to wait a week if you can.

Every bite of these Hot Honey Pickled Eggs offers a delightful contrast between the creamy yolk and the spicy, sweet brine. They’re fantastic sliced over avocado toast or as a bold addition to your next charcuterie board.

Sriracha Pickled Eggs

After stumbling upon a jar of sriracha pickled eggs at a local farmers’ market last summer, I’ve been obsessed with recreating that perfect balance of heat and tang at home. It’s a simple yet bold snack that’s surprisingly versatile, whether you’re topping a salad or just snacking straight from the jar.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1/2 cup sriracha sauce
• 1/4 cup sugar
• 1 tbsp salt
• 1 tsp black peppercorns
• 2 cloves garlic, crushed

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. While the eggs cook, prepare an ice bath in a large bowl. After the 12 minutes, transfer the eggs to the ice bath to cool for at least 15 minutes. This stops the cooking process and makes peeling easier.
3. In a medium saucepan, combine the vinegar, water, sriracha, sugar, salt, peppercorns, and garlic. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve completely, about 5 minutes. Remove from heat and let cool slightly.
4. Peel the cooled eggs and place them in a clean, large jar. Pour the warm pickling liquid over the eggs, ensuring they’re completely submerged. Let cool to room temperature before sealing the jar.
5. Refrigerate the jar for at least 3 days before eating to allow the flavors to fully develop. For best results, wait a week.

Spicy, tangy, and with a satisfying bite, these sriracha pickled eggs are a fiery twist on a classic. Try slicing them over avocado toast for an extra kick, or serve them whole as a bold addition to your next charcuterie board.

Mustard Seed Pickled Eggs

Mustard seed pickled eggs have been a staple in my kitchen ever since I stumbled upon an old recipe book at a garage sale. There’s something incredibly satisfying about the tangy, spicy kick they add to any meal, and I love how they brighten up a simple salad or sandwich.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 2 tbsp yellow mustard seeds
• 1 tbsp salt
• 1 tsp sugar
• 1/2 tsp turmeric
• 1/2 tsp black peppercorns

Instructions

1. Place 12 large eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. While the eggs are cooking, combine 2 cups white vinegar, 1 cup water, 2 tbsp yellow mustard seeds, 1 tbsp salt, 1 tsp sugar, 1/2 tsp turmeric, and 1/2 tsp black peppercorns in a medium saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes to infuse the flavors.
3. Drain the eggs and immediately plunge them into ice water to stop the cooking process. Peel the eggs once they’re cool enough to handle.
4. Place the peeled eggs in a large, clean jar. Pour the hot vinegar mixture over the eggs, ensuring they’re completely submerged. Let cool to room temperature.
5. Seal the jar and refrigerate for at least 3 days before eating to allow the flavors to fully develop. Tip: The longer they sit, the more intense the flavor becomes.

Enjoy these mustard seed pickled eggs sliced over a crisp green salad or as a bold accompaniment to your favorite charcuterie board. Their vibrant yellow hue and piquant flavor are sure to impress.

Chili Pepper Pickled Eggs

Perfect for those who love a bit of heat with their protein, these Chili Pepper Pickled Eggs are a game-changer at any picnic or potluck. I first stumbled upon this recipe during a summer camping trip, and now, it’s a staple in my fridge for a quick, flavorful snack.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1 tbsp salt
• 2 tbsp sugar
• 5 dried chili peppers
• 4 cloves garlic, peeled
• 1 tsp black peppercorns

Instructions

1. Place eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs.
2. While eggs cook, combine vinegar, water, salt, sugar, chili peppers, garlic, and peppercorns in a saucepan. Bring to a boil, then simmer for 5 minutes to infuse flavors.
3. Transfer eggs to an ice bath for 5 minutes to cool, then peel carefully to keep them intact.
4. Place peeled eggs in a clean, large jar. Pour the hot pickling liquid over the eggs, ensuring they’re fully submerged. Let cool to room temperature.
5. Seal the jar and refrigerate for at least 48 hours before serving, turning the jar once daily to ensure even pickling.

Dive into these eggs after a couple of days, and you’ll find them with a firm texture, a beautiful heat from the chilies, and a tangy bite from the vinegar. They’re fantastic sliced over avocado toast or as a bold addition to your next charcuterie board.

Smoky Paprika Pickled Eggs

Remember those lazy summer afternoons at your grandma’s house, where the kitchen was always filled with the most intriguing aromas? That’s exactly what I was reminiscing about when I first tried making Smoky Paprika Pickled Eggs. It’s a dish that brings a punch of flavor and a touch of nostalgia to any table.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1 tbsp smoked paprika
• 1 tsp salt
• 1 tsp sugar
• 2 cloves garlic, crushed
• 1 small onion, thinly sliced

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. While the eggs are cooking, prepare an ice bath in a large bowl. After the 12 minutes, transfer the eggs to the ice bath to cool for 5 minutes.
3. Peel the eggs carefully and set aside. Tip: Older eggs peel easier than fresh ones.
4. In a medium saucepan, combine vinegar, water, smoked paprika, salt, sugar, garlic, and onion. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve.
5. Place the peeled eggs in a clean, large jar. Pour the hot vinegar mixture over the eggs, ensuring they are completely submerged. Tip: Use a spoon to gently arrange the eggs if needed.
6. Seal the jar and refrigerate for at least 48 hours before serving. Tip: The longer they sit, the more flavorful they become.

Vibrant and tangy, these Smoky Paprika Pickled Eggs are a delightful twist on a classic. The smoky depth from the paprika pairs beautifully with the sharpness of the vinegar, making them a perfect standalone snack or a bold addition to your next charcuterie board.

Ginger Turmeric Pickled Eggs

Ginger Turmeric Pickled Eggs are my go-to snack when I’m craving something tangy, spicy, and utterly satisfying. I stumbled upon this recipe during a weekend farmers’ market visit, and it’s been a staple in my fridge ever since. The combination of ginger and turmeric not only packs a flavorful punch but also brings a host of health benefits.

Ingredients

• 6 large eggs
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp grated ginger
• 1 tbsp ground turmeric
• 1 tsp salt
• 1 tsp black peppercorns
• 1 clove garlic, smashed

Instructions

1. Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs and set aside.
3. In a medium saucepan, combine the apple cider vinegar, water, ginger, turmeric, salt, peppercorns, and garlic. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes to infuse the flavors.
4. Place the peeled eggs in a clean, sterilized jar. Pour the hot vinegar mixture over the eggs, ensuring they are completely submerged. Let cool to room temperature.
5. Seal the jar and refrigerate for at least 48 hours before serving to allow the flavors to develop fully.

Now, these Ginger Turmeric Pickled Eggs boast a vibrant yellow hue and a bold, tangy flavor that’s perfectly balanced by the warmth of ginger and turmeric. I love slicing them over avocado toast or serving them as part of a colorful charcuterie board for an unexpected twist.

Chipotle Pickled Eggs

Last weekend, I found myself staring at a dozen eggs in my fridge, wondering how to jazz them up beyond the usual scramble. That’s when I remembered a jar of chipotle peppers lurking in the pantry, and the idea for these smoky, spicy pickled eggs was born. Trust me, they’re as fun to make as they are to eat, and they add a punch of flavor to any meal.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1 tbsp salt
• 2 tbsp sugar
• 3 chipotle peppers in adobo sauce, chopped
• 1 tsp adobo sauce from the can
• 1/2 tsp black peppercorns
• 2 cloves garlic, smashed
• 1 bay leaf

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs.
2. While the eggs cook, prepare an ice bath in a large bowl. After 12 minutes, transfer the eggs to the ice bath to cool for at least 5 minutes. This stops the cooking process and makes peeling easier.
3. Peel the eggs carefully and set aside. Tip: Older eggs peel more easily than fresh ones.
4. In a medium saucepan, combine the vinegar, water, salt, sugar, chipotle peppers, adobo sauce, peppercorns, garlic, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes to infuse the flavors.
5. Place the peeled eggs in a clean, large jar. Pour the hot pickling liquid over the eggs, ensuring they’re completely submerged. Let cool to room temperature.
6. Seal the jar and refrigerate for at least 3 days before eating to allow the flavors to develop. Tip: The longer they sit, the more flavorful they’ll become.
7. After 3 days, the eggs are ready to enjoy. They’ll keep in the fridge for up to 2 weeks.

Now, these chipotle pickled eggs are a game-changer with their smoky heat and tangy bite. I love slicing them over avocado toast or serving them whole as a bold snack. No matter how you serve them, they’re sure to impress with their deep, complex flavors.

Five Spice Pickled Eggs

Zesty and bold, these Five Spice Pickled Eggs are a twist on the classic pickled egg that I stumbled upon during a late-night fridge raid. Perfect for spicing up your snack game or adding a punch to salads, they’re surprisingly simple to make with a flavor that packs a punch.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1 tbsp salt
• 1 tbsp sugar
• 2 tsp five spice powder
• 1 cinnamon stick
• 3 star anise
• 1 tbsp black peppercorns

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Drain the eggs and transfer to a bowl of ice water. Let cool for 5 minutes, then peel.
3. In a medium saucepan, combine vinegar, water, salt, sugar, five spice powder, cinnamon stick, star anise, and black peppercorns. Bring to a boil over medium heat, stirring until salt and sugar dissolve.
4. Reduce heat and simmer for 5 minutes to infuse the flavors. Remove from heat and let cool slightly.
5. Place the peeled eggs in a large jar or container. Pour the warm pickling liquid over the eggs, ensuring they are completely submerged.
6. Seal the jar and refrigerate for at least 48 hours before serving, turning the jar once or twice to ensure even pickling.

Out of the ordinary, these eggs boast a complex flavor profile with a perfect balance of sweet, sour, and spice. The yolks remain creamy, while the whites absorb the vibrant pickling spices beautifully. Try slicing them over a bowl of ramen or serving alongside a crisp, cold beer for an unexpected treat.

Balsamic Pickled Eggs

Last weekend, I found myself staring at a dozen eggs in my fridge, wondering how to give them a flavorful twist. That’s when I remembered my grandma’s balsamic pickled eggs—a tangy, savory treat that’s perfect for picnics or as a unique appetizer. Here’s how I bring her recipe to life in my own kitchen.

Ingredients

• 12 large eggs
• 1 cup balsamic vinegar
• 1 cup water
• 1/2 cup granulated sugar
• 1 tbsp salt
• 1 tsp black peppercorns
• 2 bay leaves
• 1 small red onion, thinly sliced

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
2. Transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs carefully to keep them intact.
3. In a medium saucepan, combine balsamic vinegar, water, sugar, salt, peppercorns, and bay leaves. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 5 minutes.
4. Layer the peeled eggs and sliced onion in a large jar. Pour the warm vinegar mixture over them, ensuring the eggs are completely submerged.
5. Seal the jar and refrigerate for at least 48 hours before serving, turning the jar once a day to ensure even pickling.

The eggs develop a deep, rich flavor and a slightly firm texture that’s irresistible. Try slicing them over a salad or serving whole as part of a charcuterie board for a pop of color and taste.

Red Wine Vinegar Pickled Eggs

Did you ever stumble upon a recipe that instantly transported you back to your grandmother’s kitchen? That’s exactly how I felt when I first tried making Red Wine Vinegar Pickled Eggs. The tangy aroma filling the kitchen was a nostalgic trip, and the vibrant hue of the eggs was just a bonus. I’ve since made this recipe a staple in my home, especially for gatherings where I can showcase its unique flavor.

Ingredients

• 12 large eggs
• 2 cups red wine vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 1 tsp black peppercorns
• 2 bay leaves
• 1 small red onion, thinly sliced

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, remove the pot from heat, cover, and let sit for 12 minutes for perfectly hard-boiled eggs.
3. While the eggs cook, prepare an ice bath in a large bowl. After the 12 minutes, transfer the eggs to the ice bath to cool for at least 5 minutes.
4. Peel the eggs carefully under running water to help remove the shells smoothly.
5. In a medium saucepan, combine the red wine vinegar, water, sugar, salt, peppercorns, and bay leaves. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve completely.
6. Remove the saucepan from heat and let the brine cool to room temperature, about 20 minutes.
7. Layer the peeled eggs and sliced red onion in a clean, large jar. Pour the cooled brine over the eggs, ensuring they are completely submerged.
8. Seal the jar and refrigerate for at least 48 hours before serving, turning the jar once daily to ensure even pickling.

Crunchy, tangy, and with a depth of flavor that develops over time, these pickled eggs are a conversation starter. Serve them sliced over a fresh salad or as a bold accompaniment to your next charcuterie board for an unexpected twist.

Apple Cider Vinegar Pickled Eggs

First off, let me tell you, there’s something incredibly satisfying about transforming simple eggs into a tangy, flavorful snack with just a few ingredients. I stumbled upon this apple cider vinegar pickled eggs recipe during a late-night fridge raid, and it’s been a staple in my kitchen ever since.

Ingredients

• 12 large eggs
• 2 cups apple cider vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 1 tsp black peppercorns
• 2 cloves garlic, crushed
• 1 small onion, thinly sliced

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. Drain the eggs and transfer them to a bowl of ice water to cool for 5 minutes. This stops the cooking process and makes peeling easier.
3. Peel the eggs carefully to keep them intact. A little crack at the top can help start the peel.
4. In a medium saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, and garlic. Bring to a simmer over medium heat, stirring until sugar and salt dissolve, about 2 minutes.
5. Layer the peeled eggs and sliced onions in a clean, large jar. Pour the warm vinegar mixture over the eggs, ensuring they’re completely submerged.
6. Seal the jar and refrigerate for at least 3 days before eating to allow the flavors to develop. The longer they sit, the more flavorful they become.

Zesty and vibrant, these pickled eggs are a delightful balance of tangy and sweet, with a slight crunch from the onions. Try slicing them over a salad or serving whole as a bold appetizer at your next gathering.

Herb Infused Pickled Eggs

Remember the first time I tried herb-infused pickled eggs at a quaint little diner in Vermont? I was skeptical at first, but one bite was all it took to convert me. Now, I make them at home whenever I crave something tangy, herby, and utterly satisfying.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1 tbsp salt
• 1 tbsp sugar
• 2 cloves garlic, crushed
• 1 tsp black peppercorns
• 1 tsp mustard seeds
• 1 bay leaf
• 1 sprig fresh dill
• 1 sprig fresh thyme

Instructions

1. Place the eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover the pot and remove from heat. Let the eggs sit for 12 minutes for perfectly hard-boiled eggs.
3. Drain the hot water and immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process.
4. Peel the eggs carefully under running water to help remove the shells smoothly.
5. In a medium saucepan, combine the vinegar, water, salt, sugar, garlic, peppercorns, mustard seeds, and bay leaf. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve.
6. Remove the brine from heat and let it cool for 10 minutes to allow the flavors to meld.
7. Place the peeled eggs in a clean quart-sized jar. Add the dill and thyme, then pour the warm brine over the eggs, ensuring they are completely submerged.
8. Seal the jar and refrigerate for at least 48 hours before serving to let the eggs fully absorb the flavors.

Just imagine slicing these vibrant eggs over a crisp salad or serving them alongside a charcuterie board for a pop of color and flavor. The herbs and spices create a symphony of tastes that’s both bold and refreshing, with a texture that’s firm yet yielding.

Peppercorn Pickled Eggs

Zesty and bold, Peppercorn Pickled Eggs have become my go-to snack for those lazy Sunday afternoons when I crave something tangy with a bit of a kick. I remember the first time I tried them at a local diner; the perfect balance of spice and vinegar had me hooked, and I knew I had to recreate them at home.

Ingredients

• 12 large eggs
• 2 cups white vinegar
• 1 cup water
• 1 tbsp black peppercorns
• 1 tbsp pink peppercorns
• 1 tsp salt
• 1 tsp sugar
• 2 cloves garlic, crushed
• 1 bay leaf

Instructions

1. Place 12 large eggs in a single layer at the bottom of a large pot and cover with water by 1 inch.
2. Bring the water to a boil over high heat, then immediately remove the pot from the heat and cover it with a lid.
3. Let the eggs sit in the hot water for 12 minutes for perfectly hard-boiled eggs.
4. While the eggs are cooking, prepare an ice bath in a large bowl to cool the eggs quickly after boiling.
5. After 12 minutes, transfer the eggs to the ice bath using a slotted spoon and let them cool for at least 5 minutes.
6. Once cooled, peel the eggs carefully to avoid damaging the whites.
7. In a medium saucepan, combine 2 cups white vinegar, 1 cup water, 1 tbsp black peppercorns, 1 tbsp pink peppercorns, 1 tsp salt, 1 tsp sugar, 2 cloves crushed garlic, and 1 bay leaf.
8. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes to infuse the flavors.
9. Place the peeled eggs in a clean, large jar and pour the hot pickling liquid over them, ensuring they are completely submerged.
10. Seal the jar and refrigerate for at least 48 hours before serving to allow the flavors to fully develop.

Great for picnics or as a protein-packed snack, these Peppercorn Pickled Eggs offer a delightful crunch and a vinegary punch that’s hard to resist. Try slicing them over a fresh salad or serving them whole with a sprinkle of extra peppercorns for an eye-catching appetizer.

Conclusion

We hope these 18 spicy pickled egg recipes inspire your next kitchen adventure! Each one offers a unique twist on this classic snack, perfect for adding some heat to your meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy pickling, and enjoy the delicious results!