These easy-to-make pickled eggs go well with pretzels as a snack. Use a sharp knife to pierce the yellow chili peppers to make the eggs spicier, and/or add additional hot peppers.
| Prep Time: | 10 mins |
| Additional Time: | 2 days |
| Total Time: | 2 days 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (12 ounce) jar hot yellow peppers with brine
- 1 ½ cups water
- 1 cup white wine vinegar
- 2 tablespoons pickling spice (such as McCormick®)
- 1 tablespoon white sugar
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 8 hard-boiled eggs, peeled
Instructions
- Stir peppers and brine, water, vinegar, pickling spice, sugar, salt, and turmeric together in a 1/2 gallon mason jar or container. Add eggs to pepper mixture and seal container. Refrigerate for at least 2 days.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 212 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 1359 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
My Dad used to make pickled eggs at Easter to use up all the Easter eggs we’d colored. He never wrote down his recipe he just had it in his head. He’s gone now and I have looked and looked for a recipe that tasted like Dad’s and this one is perfect!!! I’m now asked by many who’ve tried them to make them! Thank you for such an awesome recipe. I’m sure Dad would approve!
Came out perfect. I added sliced fresh serrano peppers for a little more kick.
I made this but used mild banana pepper rings instead of the spicy. It was a big hit, especially with my banana pepper lovin grandson. I kept the recipe as is except for the peppers. I will make these again. Loved them.
great will make again.
I made this recipe last night so I have not tried the eggs yet. I thought they were easy to make. I used a jar of Sport peppers and a fresh sliced Jalapeno from my garden. I can’t wait to try these in about 4-5 days
If I could give these eggs more than 5 stars, I would. Reading the other reviews, I was like, ‘how could they be THAT good?’ But they are better! I’ve tried about 10 different pickled eggs recipes but I can quit my search now. These are so delicious! I use my Instant pot to cook my eggs – for large size eggs I do 4 minutes high pressure cook, 5 minute slow release, 5 minute ice bath. Perfect, easy-to-peel eggs every time!
I cut about half the peppers into two pieces to make it a little more spicy. Tasty and simple to make. Perfect!!
I’ve made these a few times by doubling the recipe and by toying with the heat of the brine each time with a variety of pickled veggie juices I alway have in the fridge.. They’re consistently very good and I can’t fault them in any way when I strictly follow the recipe as well. My only suggestion, and it’s a pretty obvious one I suppose, is to get your eggs and brine in the jar before adding your water. I also turn the jar upside down each morning for a week before eating any.
I have been making these for a few years since I found this recipe. We love it! Everyone I make them for love them also. At the holidays I make them into deviled eggs. I pour a very small amount of the pickle juice in the egg mixture.
The recipe was very easy to make, I used a flat of medium sized eggs so I upped the recipe about 1 1/2 times. I will try it in a few days to test it out. I’m going to shake the jar a bit a couple of times a day to make sure the ingredients are all combined
I wanted to pickle eggs just like a Joe Jost! Famous bar in Long Beach, CA. Well I found it. This recipe is exactly the same.
These are my favorite pickled eggs out of all the recipes that I have tried.
Very good! The longer they sit the spicier the get
I really love the color. I have now made these twice. The first time I used up a jar of sport peppers in addition to the pepperoncini. Served the first time at a my chicken wing party, second time was a thank you gift.
Another hubby favorite! These pickled eggs are deliciously addicting — you can’t eat just one!
3.28.18 Where have pickled eggs been all my life? Never grew up eating them, but have developed a taste for them as an adult. (ummm, an older adult). Excellent balance of vinegar and hot peppers. And as a bonus, they’re also pretty, good eye appeal. Don’t make any changes to this recipe because it’s awesome exactly as written.
I used Sweet ‘n’ Hot Salad Peppers and they were great pickled eggs! Thanks for the recipe.
Added very little flavor to the eggs, and what little flavor there was I found unpleasant. After eating a couple of them I threw the rest away. Thankfully I’d only made a half batch.
These eggs were delicious. I have a family reunion in about two weeks and will definately serve them. I made no changes to the recipe. I used hot yellow peppers that were sliced. Awesome recipe
Fantastic, I make them often. I boil the brine “outside” before canning. I cannot stress the importance of boiling outside if you choose to, you will literally mace your house.
I’ve made pickled eggs before and these were easier and better tasting than the others. Great recipe!