If you love really spicy pickled eggs, make these hot pickled eggs made with jalapenos, habaneros and thai chilis.
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Pin ItHow Spicy are These Hot Pickled Eggs?
Well, they’re actually really, really spicy, lol. The habanero peppers and thai chilis add a ton of heat to this hot pickled egg recipe!
If you want something spicy, but not ‘blow your hat off your head’ hot, make these jalapeno pickled eggs or these cajun pickled eggs (which are actually pretty mild).
Hot Pickled Egg Ingredients
How to Make Hot Pickled Eggs
- Make the Eggs. Hard-boil your eggs as usual (around 11 minutes). Peel and set aside.
- Simmer the Brine. Bring the vinegar, all 3 hot peppers, the sugar, spices and onions to a boil, then simmer until the sugar is completely dissolved.
- Jar Your Hot Pepper Pickled Eggs. Put your peeled hard-boiled eggs in a large 32oz jar and add room-temperature pickling brine until the eggs are completely covered. Store in your refrigerator and let pickle for at least 2-3 days for maximum flavor and hotness.
How to Make These Pickled Eggs Less Spicy
Most people make these for maximum heat and spiciness.
However, if you just love hot peppers, and need to tone down the Scoville’s, remove the seeds from the peppers first before adding them to your pickle brine. It will make your hot pickled eggs much less spicy!
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Pin ItHot Pickled Eggs
Equipment
- 1 large 32oz mason jar
Ingredients
- 10 large eggs
- 1 ½ cup white vinegar
- ½ cup water
- ¼ white onion, sliced
- 2 habanero peppers, sliced
- 2 jalapenos peppers, sliced
- 2 thai chili, sliced
- 2 tsp salt
- 1 tbsp sugar
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2 garlic cloves, peeled
Instructions
- Add the eggs to a saucepan of boiling water and cook for 11 minutes.
- Transfer the eggs to a bowl of iced water to cool.
- Allow to sit for 5 minutes.
- Pell and set aside.
- To make the brine, add the vinegar, water, onion, habanero peppers, jalapeno peppers, thai chili, salt, sugar, mustard seeds, black peppercorns and garlic to a pot.
- Stir to combine.
- Bring to a boil over high heat.
- Reduce the heat and simmer for 5 minutes.
- Remove from the heat.
- Cool the brine for 30 minutes, until it reaches room temperature.
- Pack the eggs into a jar.
- Pour the brine over the eggs, leaving 1/2″ of headspace.
- Close the jar with a nonreactive lid,
- Gently rotate to move the peppers and seasoning around then refrigerate until needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
