ChileRelleno 7,071 Posted October 22, 2016 Report Share Posted October 22, 2016 (edited) 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 eggs6C white vinegar3C water2/3C Sriracha Chili Garlic1/3C El Yucateco Habanero XXX3T sea salt6 cloves garlic, sliced1/2 med white & red onions, sliced thin2 lrg Jalapeño chiles, chopped Sterilize jars and lidsPlace peeled eggs into a 1/2 gallon canning jarCombine everything except the eggs in a large nonreactive stock pot.Bring to a boil then let cool slightlyPour mixture over eggs and then seal, shake to mix and then refrigerateLet at least a week go by for the flavors to really permeate the eggsThe spices have a tendency to settle in the jar so shake it daily to remixPlain & Sriracha OnionsSriracha Eggs Edited October 22, 2016 by ChileRelleno 4 Quote Link to post Share on other sites
jerry52 893 Posted October 22, 2016 Report Share Posted October 22, 2016 Just read this to my wife Will do it out side 1 Quote Link to post Share on other sites
poolingmyignorance 2,191 Posted October 23, 2016 Report Share Posted October 23, 2016 This is going to happen in my house! 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 25, 2016 Author Report Share Posted October 25, 2016 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!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. 1 Quote Link to post Share on other sites
patriot 7,197 Posted October 26, 2016 Report Share Posted October 26, 2016 Careful....you'll gas yourself when you take a shower! Quote Link to post Share on other sites
ChileRelleno 7,071 Posted October 28, 2016 Author Report Share Posted October 28, 2016 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'm going to add a heaping tsp of Hillbilly Gunpowder to the brine. It is a mix of seven chiles including some of the hottest in the world, e.g. Carolina Reapers, Ghost and more. Quote Link to post Share on other sites
patriot 7,197 Posted October 29, 2016 Report Share Posted October 29, 2016 If all you want is heat, you need capsicum crystals. http://firehousechilli.com/firehousechilliweb1_004.htm Quote Link to post Share on other sites
yakdung 2,926 Posted October 31, 2016 Report Share Posted October 31, 2016 Consider negitive pressure or injection. https://www.amazon.com/FoodSaver-T03-0023-01-Wide-Mouth-Jar-Sealer/dp/B00005TN7H https://www.amazon.com/SpitJack-Magnum-Meat-Injector-needles/dp/B003WQIAR4%3FSubscriptionId%3DAKIAILSHYYTFIVPWUY6Q%26tag%3Dduckduckgo-d-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB003WQIAR4 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 7, 2016 Author Report Share Posted November 7, 2016 Week Two, + a few daysI'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. 1 Quote Link to post Share on other sites
HB of CJ 1,263 Posted November 7, 2016 Report Share Posted November 7, 2016 Yumm yumm! Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 7, 2016 Author Report Share Posted November 7, 2016 Again... The Sriracha Pickled Onions are Fan'freaking'tastic!A pick of both of them side by side... A nice snack. Quote Link to post Share on other sites
Spikester 93 Posted November 8, 2016 Report Share Posted November 8, 2016 I may have to try this, I can my own salsa and jalapenos with homegrown maters and peppers plus I chop up peppers and onions in a food processor and can with cilantro, vinegar and garlic for a hot relish. Quote Link to post Share on other sites
ChileRelleno 7,071 Posted January 24, 2017 Author Report Share Posted January 24, 2017 So I moved the pickled eggs to the back of our storage refrigerator and forgot about them for awhile, which brings them to three months of pickled ripeness.Man are these eggs delicious, they've really matured well, they're better now than ever.The consistency is no longer so rubbery, the spices have completely melded and the heat is nice.Adding the veggies and juice to each bite makes for a flavor explosion in each bite.Three Months Quote Link to post Share on other sites
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