/ck/ - Food & Cooking

Sriracha Pickled Eggs:

2 dozen medium-sized hardboiled eggs (shells removed)
1/4 cup light brown sugar
2 cups apple cider vinegar
1 cups water
1 Tbsp red pepper flakes
2 tsp smoked paprika
1 Tbsp sea/pickling salt
1 Tbsp whole black peppercorns
lots of sriracha chile sauce (I probably used 1/2 cup)
Instructions

In a medium-size, non-ionized pot combine all the ingredients (excluding the sriracha chile sauce and eggs). Bring mixture to a boil, then remove from heat.
Pack your hardboiled eggs into a sterilized quart sized jars and then cover (or add as much as you like) in sriracha sauce.
Pour the hot vinegar brine over the eggs ensuring that all the eggs are adequately covered in liquid.
Cap jar and then store in the fridge. Taste the eggs at 2 weeks, let them pickle for longer if a stronger flavor is desired (best to leave them for at least a month).