Sriracha Pickled Eggs
Ingredients
- 1 ½ cups white vinegar
- 1 cup water
- 1 small onion, sliced
- ⅓ cup sriracha hot sauce
- 1 teaspoon sea salt
- 12 hard-boiled eggs, peeled
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Instructions
- Combine vinegar, water, onion, Sriracha sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
- 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.
Source
Original recipe: View Original