Hot Pickled Eggs A La Huy Fong Food

HOT PICKLED EGGS A LA HUY FONG

Hot Pickled Eggs a La Huy Fong image

After a good deal of tweaking, I finally came up with a brine for hot pickled eggs where I don't have to allocate precious jar space to lots of pepper rings.

Provided by EQJunkie

Categories Lunch/Snacks

Time 30m

Yield 24 eggs

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 72.7, Fat 4.4, SaturatedFat 1.4, Cholesterol 186.1, Sodium 623.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.4, Protein 5.7

SHANNONS SPICY PICKLED EGGS

Shannons Spicy Pickled Eggs image

I personally have never eaten a pickled egg in my life. My husband on the other hand loves pickled eggs. I took a couple of different recipes for pickled eggs and came up with this one. It's a real hit with him and his family!

Provided by um-um-good

Categories Spicy

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

4 dozen hard-boiled eggs
4 cups vinegar
1 onion, sliced
8 habanero peppers
7 jalapenos
1/2 cup pickled jalapeno pepper
2 tablespoons red pepper flakes
5 dashes hot sauce
2 tablespoons salt
3 tablespoons mustard seeds
3 pinches alum
4 tablespoons peppercorns
5 cloves garlic
2 cups sliced carrots or 2 cups cauliflower (or both)

Steps:

boil everything except the eggs for about 15 minutes.
put the eggs in a huge jar.
pour the hot brine on top of the eggs.
top off with hot water to completely cover the eggs.
let sit in the refrigerator for 2 weeks.

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