Description
Hot and Spicy Garlic Pickled Eggs are a flavorful twist on classic pickled eggs, using a mix of duck and chicken eggs brined in garlic, vinegar, and bold spices such as crushed red pepper, jalapeños, and sweet red pepper. The combination of tangy, spicy, and aromatic notes results in a complex taste. These eggs are perfect for snacking or adding a zesty kick to salads and appetizers. This recipe emphasizes easy preparation, robust flavor, and reliable results for home preservation fans.
Ingredients
- 12 duck eggs
- 8 chicken eggs
- 3 to 4 garlic cloves, smashed
- 1 to 2 tablespoons crushed red pepper flakes
- 2 to 3 fresh jalapeños, sliced
- 1 sweet red pepper, chopped
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns (optional)
- fresh herbs, such as dill or thyme (optional)
Instructions
- Boil duck and chicken eggs until hard-cooked, about 9 to 12 minutes.
- Transfer the eggs to an ice bath to cool, then peel.
- Combine vinegar, water, sugar, salt, and black peppercorns in a saucepan to make the brine. Bring to a boil, stir to dissolve the solids, and let cool slightly.
- Place garlic, crushed red pepper flakes, jalapeños, and sweet red pepper into clean jars.
- Gently add the peeled eggs to the jars.
- Pour the warm brine over the eggs and aromatics, ensuring eggs are fully submerged.
- Seal the jars and refrigerate for at least 3 days for flavors to develop, best after 1 week.
Notes
You can substitute just one type of egg if preferred. Use more or less jalapeños to adjust spiciness; swap red pepper for yellow for a sweeter touch. Add fresh dill or thyme for herbal flavor, or omit spices if milder eggs are desired. For make-ahead, eggs keep in the fridge for 2–3 weeks. Ensure eggs are fully submerged; otherwise, discoloration may occur. If brine clouds, use filtered water and ensure utensils and jars are scrupulously clean.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American