Peter Piper Picked a Peck of Sriracha Pickled Eggs

A few days ago I was inspired to try a recipe for Sriracha Pickled Eggs, and today I followed through with the eggs and some onions.
Now begins the wait for the brine and seasonings to work their magic, next weekend I can crack the jars and try the fruits of my labors, oh yeah!

I about cleared the house with the Sriracha brine boiling, the acridness almost required a gas mask, it was intense.
I now know why the residents and City of Irwindale, CA were at odds with the Sriracha factory's emissions, WOW!

Looking forward to these!

My recipe for the eggs was:

24 hard boiled eggs
6C white vinegar
3C water
2/3C Sriracha Chili Garlic
1/3C El Yucateco Habanero XXX
3T sea salt
6 cloves garlic, sliced
1/2 med white & red onions, sliced thin
2 lrg Jalapeño chiles, chopped

Sterilize jars and lids
Place peeled eggs into a 1/2 gallon canning jar
Combine everything except the eggs in a large nonreactive stock pot.
Bring to a boil then let cool slightly
Pour mixture over eggs, cover eggs completely and then seal, shake to mix and then refrigerate
Let at least a week go by for the flavors to really permeate the eggs
The spices have a tendency to settle in the jar so shake it daily to remix

Plain & Sriracha Onions

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Sriracha Eggs

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Sounds like the ingredients for a chemical weapon!

Quote:

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Originally Posted by chillinfish

Sounds like the ingredients for a chemical weapon!

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Heheheheh... Can you imagine the flatulence from these little fire bombs!

World's largest producer of natural gas.

Better have some cold brew ready to wash down that heat!

Quote:

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Originally Posted by CarlF

Better have some cold brew ready to wash down that heat!

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I hear that, some ice cold Mt. Dew or IBC Rootbeer.

No matter what though, get the full ride and keep eating until the endorphins kick in.

You are bringing back some not-so-fond memories from the days when pickled eggs at the bar was one of my major food groups. I produced some truly wicked fumes with that diet----spoiled several promising romantic encounters. Some women just couldn't see past a little defect, probably because their eyes were burning and they couldn't breathe properly. Hey, it wasn't my fault---I couldn't be expected to hold that stuff in, could I?

George, let me know what flavor you want and I'll pickle some for you.
Approx 8-10 eggs in a quart and up to 24 in a half gallon.

That habanero xxx ain't no joke.

I don't know about that, it's a nice Medium, but not Hot.
But I'm a certified ChileHead, so for the average person, yeah it's hot.

I'm weak, I could not resist the temptation to crack open the Sriracha Eggs today when I got home from work.
Yeah, I said I'd wait at least a week, but I opened the fridge to shake them and they called to me, "Taste us" they said "we look so yummy, don't we."
With which I had to agree, so I cracked it open to try just one.

The smell was wonderful, the egg was a light shade of pink and it wobbled around the plate enticingly. I sliced it open and there was just the barest ring of color permeating the edges. It tasted very much like what I remembered the old spicy pickled eggs to taste, but with more depth from the onion and garlic.
The heat was very mild, surprisingly so, but it tasted great!

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Now as to the Sriracha Onions.

They Are Freaking Incredible!

I hit the sweet spot on these, nirvana in a jar.
The onions are still crunchy and juicy, the flavors seem well balanced to me and they've a really nice color.
I layered these with two handfuls of chopped Jalapenos/Garlic before adding the brine.
The heat was very nice, they're just hot enough to let you get a mild endorphin rush.

They're so good I ate a third of the jar.

http://i152.photobucket.com/albums/s...ps9vjvwrub.jpg

Better get some more jars!

Damn that looks good, I may have to try both recipes.

I loved pickled onions, Im going to try this soon.

I very much look forward to the Sriracha Onions on my next smoked pulled pork, gonna make some killer sammiches.

The regular ones will be good on BBQ too, but on many other things, e.g. taco garnish, in coleslaw, on Rubens instead of Kraut and etc.

I get the feeling the eggs may need a month to really mature.

you just named two things that i was thinking the onions would be great with...a ruben (i'd probably still add some kraut) and coleslaw.

great job!

Great minds think alike.

One Week

Eggs have firmed up a bit, flavor is stronger but the heat hasn't increased.
I don't see any more penetration of color into the whites.
Delicious, but so far not what I'm looking for, which is HOT!
I added a heaping tsp of Hillbilly Gunpowder to the brine.
It is a mix of six chiles including some of the hottest in the world, e.g. Carolina Reapers, Ghost and more.

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Week Two, + a few days

I've finally attained a decent heat with these eggs by adding a heaping tsp of the Hillbilly Gunpowder last week.
Very nice spiciness overall, but not too hot to distract from the egg.
Good color, but no more penetration of color into the whites.

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Again... The Sriracha Pickled Onions are Fan'freaking'tastic!
A pic of both of them side by side... A nice snack.

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Got a batch of the onions boiling in the canner. I didn't find the brine too bad although I did cook it outside. I cut back a hair on the yucateco but other than that followed the recipe almost exact. I had some left over brine and some space in the canner so I do a pint jar of carrots and a half pint jar of garlic.

Ive done the garlic before in just a regular brine and it is excellent, the longer it sits the milder and better it gets. Im looking forward to some sriracha pickled garlic now.

Here I am at five weeks with these awesome little, pickled incendiary bombs and I do believe they're at their pinnacle of ripeness.
As hot as they're gonna get without direct application of a good Habanero or hotter sauce.

Not many left, not going to find out what they're like at more than two months since I keep eating them.

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No further penetration of color, but the surface is real pretty

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