Description
Pepperoncini Pepper Pickled Eggs are a tangy, spicy, and protein-packed snack that's easy to prepare and perfect for snacking or adding to salads. This recipe combines hard-boiled eggs with a zesty brine made from pepperoncini peppers, vinegar, sugar, and salt, resulting in flavorful pickled eggs that keep well in the refrigerator for months.
Ingredients
Eggs
- 7-10 hard-boiled eggs for 1-quart wide-mouth jar OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
Pickling Brine
- 16 oz. Pepperoncini Peppers with juice
- 1 cup White Vinegar
- 2 Tbsp. Sugar
- 2 Tbsp. Salt
Instructions
- Hard-Boil the Eggs: Begin by hard-boiling the eggs. Using an Instant Pot or stovetop method, cook the eggs until fully hard-boiled. Once cooked, allow them to cool completely, then peel off the shells carefully.
- Prepare the Brine: Strain the pepperoncini pepper juice from the jar using a fine mesh strainer or sieve and collect about 1 cup of juice. Pour the juice into a pot, add the white vinegar, sugar, salt, and the pepperoncini peppers themselves. Heat the mixture to a boil, then reduce heat and let it simmer gently for 5 minutes to blend the flavors.
- Layer Eggs and Peppers: Place a few peeled hard-boiled eggs into your wide-mouth jar. Using a slotted spoon, remove the peppers from the brine and add them to the jar, layering them alternately with the eggs until the jar is full.
- Add the Brine: Carefully pour the hot brine over the eggs and peppers in the jar, leaving about 1/4 inch of headspace at the top to allow for expansion and sealing.
- Seal and Refrigerate: Secure the jar with a lid and allow the contents to cool to room temperature. Once cooled, place the jar in the refrigerator. The pickled eggs will be ready after a few days and can be stored refrigerated for 3 to 4 months.
Notes
- Use wide-mouth jars to make it easier to layer eggs and peppers.
- Ensure eggs are fully submerged in the brine to prevent spoilage.
- You can adjust the sugar and salt levels per your taste preference.
- Pickled eggs are best after sitting in the refrigerator for at least 3 days to allow flavors to develop.
- Always store pickled eggs in the refrigerator, never at room temperature.
