12 large eggs

2 cups white vinegar

1 cup water

1 tablespoon salt

1 tablespoon sugar

2 teaspoons black peppercorns

1 teaspoon mustard seeds

1 teaspoon crushed red pepper flakes (adjust for spice level)

2-3 garlic cloves, smashed

2-3 fresh or dried chili peppers (such as jalapeño, serrano, or cayenne)

½ teaspoon turmeric (for color, optional)

½ teaspoon smoked paprika (for depth of flavor)

1 small onion, thinly sliced

1 bay leaf

Boil the Eggs:

Place the eggs in a large saucepan and cover them with water. Bring to a boil, then remove from heat and let sit, covered, for 10 minutes. Drain and transfer the eggs to an ice bath to cool completely before peeling.

Prepare the Pickling Brine:

In a medium saucepan, combine the vinegar, water, salt, sugar, black peppercorns, mustard seeds, red pepper flakes, garlic, chili peppers, turmeric, smoked paprika, onion slices, and bay leaf. Bring to a simmer over medium heat and stir until the salt and sugar dissolve. Remove from heat and let the brine cool slightly.

Pack the Eggs:

Peel the cooled eggs and place them in a clean, heatproof jar (such as a quart-sized mason jar).

Pour the Brine:

Pour the warm brine over the eggs, making sure they are fully submerged. If needed, add a little more vinegar or water to cover them completely.

Seal and Refrigerate:

Close the jar with a lid and let it cool to room temperature. Then, refrigerate for at least 3 days to allow the flavors to develop. For the best taste, let them sit for 1 week before eating!

Enjoy!

Serve these zesty, spicy pickled eggs as a snack, on a charcuterie board, or sliced on top of salads and sandwiches!

Nutritional Information:

• ⏰ Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes (plus 3+ days pickling time)

• 🔥 Kcal: 70 kcal per egg | 🍽️ Servings: 12 pickled eggs