Sweet & Spicy Pickled Eggs
Sweet & Spicy Pickled Eggs offer a delightful twist to the classic pickled egg recipe, combining layers of sweetness and heat, perfect for those who crave bold flavors.
Prep time: 15 minutesCook time: 12 minutesServes: 12
Ingredients
12 large eggs
1 cup apple cider vinegar
1/2 cup water
1/2 cup sugar
1 tablespoon salt
1 teaspoon red pepper flakes
1/2 teaspoon black peppercorns
2 cloves garlic, sliced
1 bay leaf
1 small beet, peeled and sliced
Instructions
1. Place eggs in a single layer in a saucepan and cover with water.
2. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 12 minutes.
3. Drain the hot water and transfer eggs to an ice bath to cool.
4. Once cool, peel the eggs and set aside.
5. In a separate saucepan, combine apple cider vinegar, water, sugar, salt, red pepper flakes, black peppercorns, garlic, bay leaf, and beet slices.
6. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar and salt.
7. Remove from heat and let cool slightly.
8. Place peeled eggs in a large, clean jar or container.
9. Pour the pickling liquid over the eggs, ensuring they are fully submerged.
10. Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to develop.
Storage
Store pickled eggs in a sealed jar in the refrigerator for up to 1 month.
Reheating
Pickled eggs are best enjoyed cold and do not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
