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Sriracha Pickled Eggs – A Recipe to Preserve Your Excess Eggs
Servings Prep Time
1quart 10minutes
Cook Time
15 minutes
Servings Prep Time
1quart 10minutes
Cook Time
15 minutes
Instructions
  1. Hard boil 12 large eggs. Crack them gently and allow them to rest in cold water for about 5 minutes to loosen the shells.
  2. While your eggs are resting in cold water, combine Sriracha, apple cider vinegar and bay leaves in a pot. Let simmer while you peel your eggs.
  3. Pack the peeled eggs into a sterilized wide-mouth quart jar.
  4. Pour the hot Sriracha-vinegar sauce over the eggs to cover, leaving 1/2 inch headspace. Seal the jar and allow to cool. Store in the fridge up to 1 month.