Zippy Pickled Eggs

Recipe by Lazarus
READY IN: 1hr 30mins
YIELD: 36 eggs




  • Clean 5-6 large sealer jars with lids.
  • Put everything (except the eggs) in a large pot. Bring to a boil and simmer for about 20 minutes.
  • To hard-boil the eggs:.
  • I recommend bringing the eggs to room temperature first. Put them in a single layer in a large pot, and cover with water.
  • Bring the water to a rolling boil, then turn off the heat and cover with a lid.
  • Take pot off the heat after 1 minute, and let sit for 17 minutes.
  • Plunge eggs into a cold water bath to halt the cooking process.
  • Once cooled, peel the eggs (give them a smack with a spoon to make peeling easier).
  • Fill all jars with boiling water.
  • Boil jar lids in a pot for at least 5 minutes.
  • Dump out the boiling water and layer the jars alternately with the pepper sauce and eggs.
  • Keep the lids boiling in the water. Take one out and immediately put it on a jar. This should create a seal. Make sure the lid "pops" down onto the jar.
  • Store the jars in a fridge. The eggs should be well flavoured in about 3 weeks. Full saturation will take over a month.