These Sriracha pickled eggs make a quick, tasty snack any time of day or for those following a low-carb diet. I love trying out new flavor combinations and decided to experiment with one of my favorite condiments: Sriracha.
Ingredients
- 1.5 cups white vinegar
- 1 cup water
- 1 small onion , sliced
- 0.33 cups sriracha hot sauce
- 1 teaspoon sea salt
- 12 hard-boiled eggs , peeled
Instructions
-
1
Combine vinegar, water, onion, Sriracha sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
-
2
Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal the jar and refrigerate, occasionally shaking the jar, for at least 2 days.
Nutrition Facts
Per serving
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