Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
2 days 15 mins
Total Time:
2 days 30 mins
Servings:
12
Yield:
12 eggs
Ingredients
Directions
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.
Recipe Tips
The Sriracha can tend to separate and settle after sitting for a while in the jar. Give the jar a gentle shake to recombine the liquid.
If you prefer less sediment in the finished product, strain the brine with a fine mesh strainer before you pour it over the eggs.
Nutrition Facts (per serving)
| 84 | Calories |
| 5g | Fat |
| 2g | Carbs |
| 6g | Protein |
