Hot Pickled Eggs a La Huy Fong
photo by M B.7549
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
24 eggs
ingredients
- 2 dozen eggs, hard boiled and peeled
- 3 cups vinegar
- 3 cups water
- 1⁄2 cup hot chili sauce (Huy Fong Sriracha Hot Chili Sauce brand)
- 8 garlic cloves, crushed
- 1 tablespoon red pepper flakes
- 1 1⁄2 tablespoons salt
directions
- Place hard boiled and peeled eggs into a large sterilized glass jar.
- In large saucepan, combine vinegar, water, chili sauce, garlic cloves, red pepper flakes and salt. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Pour brine over eggs in the glass jar. Seal with lid. Let cool to room temperature and then transfer to the refrigerator and let pickle for at least 10 days (2 weeks is better), stirring once daily.
- If you have a large enough jar, you can use 3 dozen eggs instead of 2. There is plenty of brine for it.
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RECIPE SUBMITTED BY
I am 44 years old living in the same town I have lived in my whole life. I am the third of six children to a couple of working parents, so helping out in the kitchen (and the yard and the garden, etc) while I was growing up was mandatory. Needless to say, as a result, I learned how to cook for a family of eight on a budget My mother was genius when it came to daily preparing delicious meals for a large family! My mother was the daughter of a german farmer in rural Pennsylvania and old habits die hard, so alot of country cooking, homemade breads, biscuits and the like crossed our table on a regular basis. I am now the mother of a lovely daughter, now 19, and my mother has passed away. The old family favorites still find their way to our dinner table along with many many new favorites...only in much smaller quantities! :) Kit and I love trying new things, or just browsing through cookbooks to ooooh and aahhh at the pictures.
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<br>Origin of EQJunkie. EQ = Everquest (an online MMORPG)...a game I play often.