- 1 1/2 cups white vinegar
- 1 cup water
- 1 small onion, sliced
- 1/3 cup sriracha hot sauce
- 1 teaspoon sea salt
- 12 hard-boiled eggs, peeled
- Combine vinegar, water, onion, sriracha hot 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 jar and refrigerate, occasionally shaking jar, for at least 2 days.
09/04/2019
recipepes.com
sriracha pickled eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
