Time yet for another batch of pickled eggs and onions and I figured I might as well post these since I finally got a vacuum canister sealer attachment.
Hopefully it'll mean these will ripen at a faster rate than previously.
Before this it took 3-4 months to get full penetration of spices.
We shall see.
24 hard boiled eggs
2 large Red onions, sliced thin
7C white vinegar
1 18oz Sriracha Chile Garlic sauce
1 8oz El Yucateco Habenero XXX hot sauce
1T Hillbilly Gunpowder
(Dried and ground Jalapenos, Habaneros, Cuban Hots, Ghost aka Bhut Jolokia, Trinidad Scorpions and Carolina Reapers)
3T garlic, chopped
3 large Jalapeno chiles, sliced thin
1 carrot, sliced thin
1 medium White and Red onion, chopped
4T Kosher salt
Sterilize jars and lids
Combine everything except the eggs, sliced red onions and carrots in a large nonreactive stock pot.
Bring to a boil then let cool slightly.
Strain out chiles, onions, garlic and larger solids.
Layer peeled eggs into a 1/2 gallon canning jar with layers with strained veggies.
Pour pickling mixture over eggs and onions, cover eggs/onions completely yet leaving at least a half inch below the rim, and then vacuum seal.
Shake to mix and then refrigerate.
Let at least a week or two go by for the flavors to really permeate the eggs.
The spices have a tendency to settle in the jar so shake it daily to remix.
The onions got the same mix plus the carrots.
I've a previous thread on these, you can see the differences in color as these are taken to the next level.
Chile's Take on Sriracha Pickled Eggs
Hopefully it'll mean these will ripen at a faster rate than previously.
Before this it took 3-4 months to get full penetration of spices.
We shall see.
24 hard boiled eggs
2 large Red onions, sliced thin
7C white vinegar
1 18oz Sriracha Chile Garlic sauce
1 8oz El Yucateco Habenero XXX hot sauce
1T Hillbilly Gunpowder
(Dried and ground Jalapenos, Habaneros, Cuban Hots, Ghost aka Bhut Jolokia, Trinidad Scorpions and Carolina Reapers)
3T garlic, chopped
3 large Jalapeno chiles, sliced thin
1 carrot, sliced thin
1 medium White and Red onion, chopped
4T Kosher salt
Sterilize jars and lids
Combine everything except the eggs, sliced red onions and carrots in a large nonreactive stock pot.
Bring to a boil then let cool slightly.
Strain out chiles, onions, garlic and larger solids.
Layer peeled eggs into a 1/2 gallon canning jar with layers with strained veggies.
Pour pickling mixture over eggs and onions, cover eggs/onions completely yet leaving at least a half inch below the rim, and then vacuum seal.
Shake to mix and then refrigerate.
Let at least a week or two go by for the flavors to really permeate the eggs.
The spices have a tendency to settle in the jar so shake it daily to remix.
The onions got the same mix plus the carrots.
I've a previous thread on these, you can see the differences in color as these are taken to the next level.
Chile's Take on Sriracha Pickled Eggs
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