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The BEST spicy pickled EGGS recipe!

Updated on May 16, 2012

The BEST Spicy Pickled EGGS!

Pickled eggs. You either hate them or LOVE them. Well, for the pickled egg lovers out there I have worked on a "spicy" recipe for some time and I think it is now just about perfect! The result is not only the TASTIEST eggs I have ever had, but also the nicest looking eggs as well! The finished jars are practically decorations! So, gather up the ingredients below and prepare to make the greatest spicy pickled eggs ever!

I must begin with a fair warning.  These can be addictive!  So I take no responsibility for the pickled egg-eating habbits that may develop once you have tried these delicious eggs.  You have been warned.  Please eat responsibly! 

NOW ON TO THE TOP SECRET RECIPE!

Pickled & Pickling Products

Step 1: Hard Boil Your Eggs

The first step is to hard boil 8 eggs:

The best method I've found is to place them in a pan of cool water and then place them on the stove. Turn the stove on high. Add a few pinches of salt to the water. When the water reaches a boil, cover the pan, and remove from the heat for 15 minutes.

After 15 minutes pour out the hot water and replace with very cold water and some ice cubes. Carefully crack and peel the eggs and set them aside for now.

Step 2: Prepare Your Broth:

Okay, here are your ingredients. Combine these in a saucepan:

1) 2 Cups of White Vinegar

2) 1/2 Cup of Water

3) 1/2 Cup of White Sugar

4) 1 teaspoonful of salt

5) 1 teaspoonful pickling spice

6) 1 teaspoonful red pepper flakes

7) 4-5 cloves

8) 1 Cinammon Stick

9) 2-3 Habanero Peppers (orange color) cut into rings (discard stems). Include the seeds as well. BEWARE: the oils from the surface of these can really burn. I usually use the grocery bag they come in to hold them while slicing and cleaning. Wash your hands with soap and water after handling them.

10) 2-3 Green Jalapeno Peppers cut into slices

11) 1/2 Red Pepper cut into strips

12) A few rings of a freshly cut White Onion

Allow all ingredients to simmer on the stove for at least 10-15 minutes. Stir ocassionally while simmering.

Pickled Eggs with some salsa in the background

Step 3: Combine Eggs and Broth

We are almost done. Now, remove the broth from the heat and scoop some of the peppers/onions into a Quart sized Mason Jar. Add 3 eggs. Scoop some more of the peppers/onions/spices into the jar. Add 3 more eggs. Continue to add the peppers/onions/spices and eggs. When done, pour the remaining broth into the Mason Jar, using a funnel if you like, to within a quarter inch of the top. You may have some leftover broth, depending on the size of the eggs and peppers, etc. If you are short on broth, just top off with white vinegar.

Hand tighten a lid and ring on the Mason Jar and let it cool. Then place it in the refrigerator for 2-3 weeks. This is a long time to wait, but the benefits are worth it!! I make 1 jar nearly every week and so I have them running on a regular supply.

Eat and Enjoy!

And if you think these were delicious, you will LOVE my recipe for Chocolate Truffles!!!

Also, I'm a pharmacist, so please check out one of my most popular Hubpage articles on HOW TO SAVE THOUSANDS ON PRESCRIPTION MEDICATION!!!

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    • profile image

      AdrienneKay 5 weeks ago

      Loved the way the ingredients in your recipe sounded. So I decided to come up with my own concoction. I followed your recipe closely except I added more garlic (I love garlic), and simmered it just slightly. I made only pint sized jars just in case I messed it up. (I have made homemade scallop potatoes before that had to be tossed). I added 1/2 c Sriracha Hot Sauce to it and then cooked them in a boiling canning bath to preserve them without refrigeration. So far all is well. I will get back you on how long they last. :-)

    • profile image

      Core 2 months ago

      Do you put the cinnamon sticks in the jar with the eggs or throw them away?

    • tonymead60 profile image

      Tony Mead 4 months ago from Yorkshire

      Hi, just updating one of my hubs and noticed this. I love pickled eggs, and your recipes certainly sound delicious as I love anything spicy.

      Nice hub.

    • Athlyn Green profile image

      Athlyn Green 5 months ago from West Kootenays

      This certainly looks interesting. I have never been brave enough to try pickled eggs but after reading this article, may just have to rethink that one.

      Now I'm off to ready your Reuben Sandwich hub!

    • profile image

      BRYAN 6 months ago

      I just made.. But all the onions and peppers probably get soft in jar??

    • profile image

      Sandra 9 months ago

      I have not yet prepared thsee eggs, but only reading your recipe I already know the are goooooooood!!!!!

    • profile image

      Wade 9 months ago

      Made these and way to sweet, i even added lots more spicy and tabasco for the extra kick but had to dump half of the broth and add more vinegar. I would cut the sugar to 1/8 or cut it all together next time i try this.

    • Margie Lynn profile image

      Margie Lynn 10 months ago from Beautiful Texas Hill Country

      My soon loved pickled eggs I have never made them! I lost in 2003 in auto accident! Wish I could make them for him!

    • profile image

      Eric 10 months ago

      Have been making these for 2 years, awesome!

    • profile image

      Mitch 12 months ago

      Ugh. Nasty. Not spicy at all and wayyy to sweet. The white onion completely took over and made it almost inedible. I have 36 eggs that I have to now throw out. Worst recipe I've found on pinterest by far.

    • profile image

      Steve 15 months ago

      This is a great recipe I also added sliced mushrooms and squash to mine the bomb and cowhorn pepper thanks

    • profile image

      Beth 15 months ago

      What is the shelf life for these?? My mother is raising quails and has eggs coming out of her ears.. She is trying to find a jalepeno pickled egg recipe with a long shelf life.. Any suggestions

    • Margie Lynn profile image

      Margie Lynn 15 months ago from Beautiful Texas Hill Country

      Yummy, loved this hub, my son loved pickled eggs! I have never made them, but would love to give them a try! Thanks for sharing!

    • profile image

      natalie yakel 15 months ago

      I made your recipe for the pickled eggs and totally loved them! Great flavor! I like the fact that you can have some peppers and onion on the side along with your egg. I made some for my friends too!I thought the regular Bar egg recipe was good, but this is better! Thank you!!! SOOO GOOD!

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      michelle 20 months ago

      I was so excited to try this recipe. They turned out good, would definitely make them again, but I think next time I would cut the sugar or leave it out all together, they were a little too sweet for me.

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      Steve 22 months ago

      I made these exactly as the recipe said and they were great.. a few days after opening them im seeing light and dark gray marks on the outside of the eggs.. are they still safe to eat? This was my first time pickling eggs so i wanted to make sure it was ok

    • SusanDeppner profile image

      Susan Deppner 2 years ago from Arkansas USA

      Your pickled egg recipe is quite spicier than mine and sounds delicious!

    • profile image

      Susan V. 2 years ago

      Absolutely the very best spicy pickled eggs I have ever had in my entire life! The End! Thank you!!!

    • crazyhorsesghost profile image

      Thomas Byers 2 years ago from East Coast , United States

      I'm going to get the stuff to do this with Duck Eggs when I go to the store this evening. I have a huge amount of fresh duck eggs and this sounds wonderful. Can't wait to try them.

    • febriedethan profile image

      febriedethan 2 years ago from Indonesia

      Wow..I never made pickled eggs before. I should try this recipe :)

    • profile image

      Phil 3 years ago

      I just put a batch of these babies together! CANNOT WAIT!!!

    • profile image

      larry 3 years ago

      sure wish i could print this out

    • Andrea Albertson profile image

      Andrea Albertson 3 years ago

      I tried this recipe, but I omitted the habeñero pepper &the red pepper. I did use 7 jalapeño's fresh from my garden. I also used a 1/2 gallon jar instead of the quart jar recommend. 18 eggs & all the broth fits in the jar. My husband hasn't tried them yet but I'm sure he will love them.

    • profile image

      Joshua 3 years ago

      I just made my first batch. I halved the sugar because I really don't like sweet pickles. That jar looks tempting in the fridge. It's going to be hard to wait 2 weeks.

    • profile image

      Maija 3 years ago

      I had to come tell you...

      I used this recipe to make a gift for my son.

      After a few weeks of 'aging' he called to tell me they were the best pickled eggs he has ever had!

      Thank you!

      I'll definitely be using your recipe again.

      It'll now be my "go to" pickled egg recipe.

    • profile image

      ashlee 3 years ago

      I made these for my husband and he said they tasted just like spicy pickles and the eggs were undercooked. I also used fresh farm eggs. Would store eggs make a difference? They stayed in the fridge for almost 3 weeks. :(

    • profile image

      joe 3 years ago

      Just made three jars added full cloves of garlic first time jarring

    • profile image

      Anette 3 years ago

      Great recipe! My hubby and I love these eggs. Much better than moms. sorry mom.

    • profile image

      Micah 4 years ago

      Followed your recipe about a month ago, just cracked these open and tried one now. Amazing! Just a little bit of sweetness perfectly matches the heat, if anything I'll make them even spicier next time. This is a great recipe!

    • profile image

      Anette 4 years ago

      Just finished putting up a jar and the brine is fab! I did use fresh peppers from the garden, so there will be some variation. This brine will be my go to for all of my pickling, cutting back of peppers a bit when necessary. Thank you so much for the recipe!

    • profile image

      Amanda 4 years ago

      Amazing! I've never in my life thought would wake up craving pickled eggs as much as I have been since making them.I did however only make it a week before caving in. I told my boyfriend he is under no circumstance allowed to let meets the other jar until it hits the 3 week mark. Can't wait to eat the other jar.

    • profile image

      Isber1982 4 years ago

      Ok, you never mentioned how incredible the both smells as it's simmering!!! No way I can wait 2-3 weeks ;-)

    • csgibson profile image

      Craig Gibson 4 years ago from Traverse City Michigan

      Anything pickled makes me salivate. I make a pickled egg using the vinegar left from making pickled beets, but I have to try your recipe. Thanks.

    • pharmacist profile image
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      Jason Poquette 4 years ago from Whitinsville, MA

      Thanks Charles! And I hope you enjoy them!

    • profile image

      Charles 4 years ago

      Just read this entire comment thread. I love how you've kept up with the comments for so long, its a huge selling point for me. Going to the store as we speak to get all the ingredients!

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      Jason Poquette 4 years ago from Whitinsville, MA

      Oh...I always use a fresh batch. :)

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      Shaun 4 years ago

      I have been staring at them in the fridge for a week... will power. Now can I reuse the liquid or do I start over fresh each batch.

    • pharmacist profile image
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      Jason Poquette 4 years ago from Whitinsville, MA

      I'm sure that would be fine too. Good idea.

    • profile image

      billyboy 4 years ago

      why use all that refrigerator space up just use a big cooler and keep ice on it be sure to date the jars and rotate eat one put another in ,a cooler will hold about 10 to 12 qt jars///what you think??

    • profile image

      John T 4 years ago

      I have been making these for a few years now. They are a huge hit with everyone. Thank you for the wonderful recipe!

    • profile image

      Pioneer Lady 1st 5 years ago

      Thank you so much for your response!

    • pharmacist profile image
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      Jason Poquette 5 years ago from Whitinsville, MA

      PJ - Yep, I leave the stick in the jar. My eggs don't change color much in 3 weeks. After 6 or so weeks they sometimes start to darken - but they rarely last that long around here!

    • profile image

      PJ 5 years ago

      Good morning! We love this recipe also. Thank you!

      Question 1: Do you leave the cinnamon stick in the jar? I may have missed this instruction.

      Question 2: Does the color of your eggs change?

      Thanks again!

    • profile image

      Jon D 5 years ago

      Wow, man, outstanding recipe. I didn't change a thing - did everything just as you said. Just sampled the first eggs after a long two week wait, and they were great! Saving the rest to eat next week, and starting a new batch (and a batch with cucumbers) this weekend.

    • profile image

      gegie 5 years ago

      wow...i like your it...taste goods..

    • moonlake profile image

      moonlake 5 years ago from America

      These look good. The guys here always like pickled eggs during hunting season. Years ago they use to keep pickled eggs behind the bar in a big jar in taverns around here. I would not think that is safe. I don't know if they still do. Voted.

    • pharmacist profile image
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      Jason Poquette 5 years ago from Whitinsville, MA

      Victoria,

      Thanks for the comment! Well, these eggs certainly have their friends...and their enemies! LOL. But like green eggs and ham...you just never know! :)

    • Victoria Lynn profile image

      Victoria Lynn 5 years ago from Arkansas, USA

      I love eggs, but pickled? I'm willing to check it out! Great job on the hub!

    • profile image

      Cary 5 years ago

      I tripled the recipe and pickled them in a one gallon glass jar. After 3 weeks they were great, but I thought they were a little too sweet. After 4 weeks the sweetness went away, and they wre perfect. I just finished another batch to have them ready for my first big cookout in the middle of June. I added whole garlic to this batch. I thought that would add a lot to the flavor.

    • pharmacist profile image
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      Jason Poquette 5 years ago from Whitinsville, MA

      Dianna - My particular recipe is intended for relatively short term storage. I don't typically do the hot water bath, nor do I know if they will be affected by long term storage in that way. I do notice that the eggs sometimes get a bit discolored over time, and get a more "rubbery" texture if not eaten for several months.

    • profile image

      Dianna-Ohio 5 years ago

      I have seen pickled eggs (purple) and also dark yellow in quart jars in the Amish stores. These have long term dates on them. What would be the difference in those compared to yours? I would like to can them for long term. Vinegar does preserve items. I have made a relish that had gr. & red peppers along with onions & hot peppers.Processed for 10 min.in hot bath. I keep it for years.

    • profile image

      George 5 years ago

      I made a couple jars of these and everybody I have served them to have loved them. A great blend of spiciness and flavor. Thanks a ton for the recipe. I used some jalapenos I grew myself and went little on the heavy side with the habeneros and it gave it just a little extra kick!

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I happen to LOVE pickled eggs and am so happy to come across your recipe. I've saved it to my favorites to try soon. Thank you!

    • pharmacist profile image
      Author

      Jason Poquette 5 years ago from Whitinsville, MA

      AJ,

      I don't know about how Splenda would taste. But remember, you are not drinking the liquid. It just flavors the eggs a bit. I suspect you are actually eating very little sugar with this recipe.

    • profile image

      A J 5 years ago

      How does the use of Splenda effect the recipe? I am on a low carb diet and am pretty sure that that amount of sugar would not be within my diet guidelines.

    • profile image

      Emile (UK) 5 years ago

      I had a gallon of plum wine that went to vinegar and I needed a way of using it. I like pickled eggs but found this recipe. These beat the ordinary pickled eggs that you buy in the shops. It would be pretty easy to eat the whole lot in one go. My plum wine vinegar taints the eggs a bit brown but it doesn't effect the taste. I still have a lot of vinegar to use up... GOOD! Thanks for posting this.

    • profile image

      Tim 5 years ago

      I tried your pickle egg recipe, and I loved it..............Thanks

    • profile image

      Bubba 5 years ago

      Just started a quadruple batch. Added some carrots, fresh Ginger, and garlic to the brine. Will post how they taste in 2-3 weeks.

      Thanks

    • pharmacist profile image
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      Jason Poquette 5 years ago from Whitinsville, MA

      I'm sure you can. I've never done it. You just have to look up the sugar conversion

    • profile image

      George 5 years ago

      Great recipe! Could i use maple syrup or honey instead of white sugar?

    • profile image

      Brandon Coats 5 years ago

      i just want to say thank you for sharing this recipe... these eggs ar the best thing since sliced bread... when i make pickled eggs i make these and i also make some beet pickled eggs that are also awesome (and i hate beets)here is the recipe for the beet pickled eggs...

      http://allrecipes.com/recipe/pickled-eggs/

    • profile image

      MIKE 5 years ago

      NEVER HAD A PICKLED EGG SO I MADE 1 TO TRY IT. I DO LIKE EGGS & HOT FOOD SO THIS MAY WORK. NOW I WAIT FOR 3 WEEKS.

    • profile image

      Ryan 5 years ago

      These look fantastic. I am going to have to give these a shot. Though thinking some banana peppers are gonna have to go in somewhere=)

    • pharmacist profile image
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      Jason Poquette 5 years ago from Whitinsville, MA

      Jeff - You're welcome. I sometimes add veggies also. Great to add to salads.

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      Jeff 5 years ago

      Made a batch of your eggs back in July and popped the jar just a week ago, and they were absolutely delicious and good still! I also like to add cauliflower to the mix. Delicious recipe! Thank u so much for sharing

    • profile image

      Eddie 5 years ago

      Dude I've been looking for a recipe like this in a long time, thanks for posting! This is really great :)

    • Hendrika profile image

      Hendrika 5 years ago from Pretoria, South Africa

      These pickled eggs sounds delicious. I have never made any, but this recipe sounds easy enough.

    • profile image

      Nate 5 years ago

      In our recipe we throw in a couple cloves of garlic, they are nice pieces of candy when the batch is ready. We also use the largest (emptied and cleaned) Valasic pickle jars we can find to make the process easier.

    • pharmacist profile image
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      Jason Poquette 5 years ago from Whitinsville, MA

      Hi Jeanie,

      I believe I picked up my last bottle at a WalMart. I use McCormick brand, but I think any general "picking spice" will work. I like one that looks like it has a good variety of spices in it.

    • profile image

      Jeanie 5 years ago

      Hi Jason,

      Where did you buy the pickling spice?

      Is there another name for it?

      Jeanie

    • profile image

      Scottemo 5 years ago

      Made these 1 week ago. My wife LOVES this recipe, I beleive it is the best recipe for pickled eggs I have ever tried. Great recipe, thanks for sharing!

    • profile image

      carolizer 5 years ago

      3 weeks ago while my hub was out of town, I made a jar of these for him. I had no mason jars so I put the 3 pickles he had left in a jar into a plastic container & just used the pickle jar. He was home for 4 days when he noticed the pickles were in a plastic tub & wanted to know why. I told him I needed the jar. He wanted to know why....so I told him... yesterday, he brought me home 15 dozen eggs and the necessary mason jars. He REALLY likes your recipe..Thanks for sharing it :) Now I have to go get cracking :D

    • profile image

      Denise 5 years ago

      My girls have just started to lay consistently and I have an abundance of eggs! Pickling them is a great way to use them up. Thanks for the tangy recipe!

    • profile image

      Mike Davies 5 years ago

      Just made 2 jars. Tripled your recipe. Will reply in 2 to 3 weeks, if I can hold off that long.

      Cheers!

      Mike

    • trimar7 profile image

      trimar7 5 years ago from New York

      I love pickled eggs but my mom always made them with beets, vinegar and sugar - all to taste. They turn purple and are so pretty in a salad. They are great alone also though.

      I am going to have to try your recipe. Thank you for sharing

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      Jason Poquette 5 years ago from Whitinsville, MA

      Jeannie,

      Glad you enjoyed them. Love the way you write!

      Take care,

      Jason

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      Jeannie 5 years ago

      I was tickled to find your pickled egg recipe! Some friends had been wanting pickled eggs and I'd never tried them but I love to cook. Reading your recipe, I rolled the list of ingredients around on my tongue, spit out the paper, and decided it was worth trying. So I suckered somebody else into going first. Tried my first egg today and I'm TOTALLY hooked! It's like eating the best deviled eggs EVER, except from a jar. Love them! Starting my own jars this evening. Thanks so much for sharing.

    • profile image

      Donald Rowan 5 years ago

      I surprised myself using eggs from our flock of chickens, the formula is great, I found them not as bitting to the taste with a after taste of hotness. I've tried them on my family, mixed reviews, now going to try them on a group at the VFW. I sell them my eggs, so it should be interesting. The barmaid has her own formula.

    • profile image

      Lee 5 years ago

      I make these w/o the sugar, cloves and cinn stix, but I use 1.5 the amount of habaneros. AWSOME!!!!!!!!!!!! Friends and co-workers agree that they are the best eggs EVER!!!!

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      Jason Poquette 6 years ago from Whitinsville, MA

      bob,

      Quart recipe multiplied by 4.

      Good luck!

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      bob cole 6 years ago

      i want to make a gallon of this recipe what would i have to do, how much of this and that?

    • profile image

      Kenny 6 years ago

      For those wanting more heat, substitute 1–2 ghost chilies for the habaneros. But be careful as these peppers are Very hot!

    • pharmacist profile image
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      Jason Poquette 6 years ago from Whitinsville, MA

      Hi Steve,

      Glad they were a hit. You can just increase the amount of heat with more Habanero peppers. Best wishes!

    • profile image

      Steve McKee 6 years ago

      This is a great recipe, I made up 4 doz eggs, and put them in a buddies bar. They were gone in about 3 weeks. Didn't get much heat out of them though. So will try a little something different this next batch.

    • profile image

      Chef Nate 6 years ago

      Just wanted to tell you my variation on your recipe. I absolutely loved yours but I prefer beets in my pickled eggs. I omitted the red pepper rings and added more onions to make up the difference. I also used ground cinnamon instead of the stick (I didn't have nor want to buy sticks). Also added one can of beets (well drained and rinsed) and about one tablespoon extra of salt. The result was a beautiful rose color that only added to the already nice looking recipe you had created, but also helped add to the flavor. Thank you so much for the steps in the right direction. Have had lots of pickled eggs, but none quite like this.

    • profile image

      fer 6 years ago

      thanks for sharing your recipe man, I've been looking for the best recipe and this one is the best, i just made some today and can't wait to try them, I'm sure they'll be as great as i expect them to be, 5 stars for your recipe, keep up the nice work....

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      Jason Poquette 6 years ago from Whitinsville, MA

      Thanks Marty! Yes...they look almost as good as they taste.

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      Marty 6 years ago

      This is what I have been looking for. They are not only great, but also display well in the refridgerator with the colors and spices. Thanks for sharing your recipe.

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      Big D The Derral  6 years ago

      I couldn't keep up to making pickled venison hot dogs nummy

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      Jason Poquette 6 years ago from Whitinsville, MA

      Hi Scott,

      Sorry. By "cloves" I mean those little black dried clover pieces that you buy in a spice bottle.

      Thanks! Best wishes!

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      scott 6 years ago

      do you mean 4-5 cloves of garlic and if so do I throw them in whole?

    • daviddwarren22 profile image

      daviddwarren22 6 years ago

      I love eggs. Thanks for introducing this recipe.

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      Jason Poquette 6 years ago from Whitinsville, MA

      richard,

      Sorry for the delayed response. I mean the seasoning cloves (black colored).

      Best wishes!

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      richard burnham 6 years ago

      On cloves do you mean garlic cloves or the seasoning cloves?

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      dave 6 years ago

      hello again mr pharmacist

      i have waited 3 weeks to the day for these eggs keep pullin theam out of the frig and turn theam upside down from side to side to make sure every egg in that jar got what it needed . i have to tell yaha i have eatin allot of pickled eggs in my day from those nice lookin purple ones to the off white ones done in almost a pickle juice type deal broth . everyone in my family has tried your recipe. and may i have the envolope please the results are we are crowning you the cacklberry king of the pickled egg they are fantastic and thank you for the recipe. i need more big jars like gallon jars. quarts are not gonna fly around hear when we go campin these will not last long . a couple of these and an ice cold beer were talkin heaven. thanks again dave sr

    • profile image

      Patricia 6 years ago

      Ive always used hot mama sausages and just ate some sausage and then add a few eggs at a time, then you can enjoy hot pickeled sausage and eggs ;) sorry if someone else already posted that, i didn't read all of them :)

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      Jason Poquette 6 years ago from Whitinsville, MA

      john,

      Sounds like you are doing it RIGHT! Powerful stuff.

      Jason

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      john 6 years ago

      am making them now, what an aroma coming off. cannot not even put my face over and sniff the simming sauce!! HAHA is this normal or did i make to hot or just the vinagar. lol

    • Five One Cows profile image

      Five One Cows 6 years ago from Moo Town

      This was a very useful and helpful hub, and I'm going to try it out. I VOTED YOUR HUB UP.

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      Zach 6 years ago

      I just made some. Now I wait to consume. Thanks for the recipe.