Sriracha Pickled Eggs Recipe | Natalie Hodson (2024)

FAQs

How long should pickled eggs sit before eating? ›

If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality. Each of these recipes uses 12 peeled, hard-cooked eggs.

And If the eggs sit in that liquid too long, you get rubbery eggs. There's a simple enough way to avoid this problem. You want the pickling liquid to do its job in the beginning, and then after the eggs have reached the proper degree of pickling, you can dilute the solution with some water.

Pickling liquid is a balance of water, vinegar, salt, and sugar. So, if the solution is high in vinegar, it makes the liquid quite acidic. And If the eggs sit in that liquid too long, you get rubbery eggs.

As a general rule, 10 eggs fit into a quart mason jar*.

The process involves immersing hard-boiled and peeled eggs in a flavorful pickling liquid, typically consisting of vinegar, spices, and other seasonings. Over time, the eggs absorb these flavors, resulting in a fantastic tangy flavor and a longer shelf life.

Like commercial brands, homemade pickled eggs usually have a maximum four-month lifespan when refrigerated appropriately. However, using the right pickling technique is essential to ensure your eggs will keep well for as long as possible.

Add the boiled eggs directly to the jar of pickle juice or put eggs and juice in a clean mason jar. Refrigerate for at least 3 days before eating. The longer the eggs are in the juice, the more pickled and flavorful they'll become.

The first thing you'll taste is the tangy, sour flavor of the pickling solution. This solution is usually made with vinegar, salt, and other spices, giving the egg a distinct sweet and sour taste.

Here are some signs that a pickled egg has gone bad: Off odor: The egg may have a sour, sulfuric, or ammonia-like odor. Off taste: The egg may taste sour, bitter, or metallic. Change in color: The egg may turn a darker color, such as brown or green.

Why did my pickled eggs turn gray? ›

Re: Grey discolouration of pickled eggs.

I think you're right about the vinegar being the source. There doesn't appear to be any other reason for it from the list of ingredients. Is the taste tainted (Metallic or over salty taste)? Time flies like an arrow; vinegar flies like an uncovered wine must.

I recommend using mustard seeds, black peppercorns, or red pepper flakes, and at least one of the sweet spices (allspice, cinnamon, or cloves), and then as many of the other spices as you like.

Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings. Pickled eggs MUST be always stored in the refrigerator. The pickling solution must completely cover all hard-boiled eggs.

If you choose to use plastic containers, make sure that the containers are food grade and have not been used for non-food items. The safest option for pickles is glass jars. At Container & Packaging Supply, we have many glass jars that will work perfectly for all of your pickling endeavors.

How many times can I reuse pickle juice? To be on the safe side, we wouldn't recommend reusing it more than once, although some say you can safely reuse it 2 or 3 times. Again, watch for changes in the clarity of the brine. BONUS!

Glass canning jars work well. A quart-size canning jar will hold about one dozen medium-sized eggs. Pickled eggs need to be hard-boiled and peeled prior to making the brine solution of vinegar, salt, spices, and other seasonings. Pickled eggs MUST be always stored in the refrigerator.

Next, add the peppercorns to the jar and the fresh sprigs of dill, if you're using them. Pour the pickle juice into the jar until the eggs are completely submerged. Place a lid on the jar and refrigerate for a minimum of two weeks before eating. Dill Pickled Eggs will keep safely in the fridge for at least 4 weeks.

Pickled eggs should never be stored at room temperature, except during serving and they should not be at room temperature for more than two hours.

Yes, pickled eggs in vinegar need to be refrigerated. The acidity of the vinegar preserves the eggs, but room temperature is not enough to prevent spoilage. Always store pickled eggs in the refrigerator to prevent bacterial growth.