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Sriracha Pickled Eggs
Food & Drink
8-10 medium-sized hardboiled eggs (shells removed)
1/8 cup light brown sugar
3 cups apple cider vinegar
3 cups water
1 Tbsp red pepper flakes
1 tsp smoked paprika
1/2 tsp sea/pickling salt
2 tsp ground black pepper
lots of sriracha chile sauce (I probably used 1/2 cup)
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 jar 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 (I'm going to leave them for at least a month).