Last Updated January 20th, 2022 at 11:44 am by Lisa
These Pickled Eggs get their bright cheery color from yellow chili peppers, turmeric, and pickling spice. A fun easy recipe and a healthy protein-packed snack ready in 7 days.
This recipe is a take on the wildly popular pickled eggs served at Joe Jost's pub in Long Beach, California. People go there just for the eggs and a cold mug of beer!
There is something so satisfying about making pickled things in a jar. I guess it takes us back to simple times as we watched people in our family preserve food at home from the bounty of our gardens...
⬆ Hot Chili Pepper Eggs Video ⬆
Chili Pepper Pickled Eggs
Ingredients
- 12 boiled eggs (cage free/organic)
Pickling Liquid
- 1 jar 12 ounces yellow chili peppers (and their liquid) Mezzetta brand is what I used
- 4 cups of water
- 4 cups distilled white vinegar
- 2 tablespoons pickling spice
- 1 teaspoon turmeric (optional) gives the pickled eggs a pretty yellow color!
- 2 teaspoons sea salt
- 1 tablespoon granulated white sugar
How To Make Pickling Spice
Make The Boiled Eggs
- BOIL METHOD 1: Place 12 eggs in a large deep pan, cover the eggs with cold water. (TIP: Some people add a splash of vinegar or dash of baking soda to the water and say it helps them peel!) Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
- STEAM METHOD 2: Make sure your veggie steamer basket fits in your pot. Put a good 1 inch of water in a large pot and bring the water to a boil (which takes about 6 minutes). Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes.
PRO TIP: The Steam Method is MUCH faster as you don't have to wait for a large pot of water to boil, and the eggs seem so much easier to peel, try it out!
How To Make Pickled Eggs
- Egg Peeling: Try this hack: Place 3-4 eggs in a container with a tight-fitting lid with just a half an inch of water, and shake the container, water, and eggs. Open the container, and the egg peels will slip right off!! Or carefully remove the hot boiled eggs into a bowl. Once the eggs are cool enough to handle, peel and rinse the eggs under cool water.
- Place all 12 eggs in a large clear clean clamp 2-quart jar, pour the 12 oz jar of Hot Yellow Peppers AND their liquid, on top of boiled eggs in your large 2-quart jar.
- In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat to just boiling, and then turn off the heat.
- Carefully pour the hot pickling liquid over the hard-boiled eggs and chili peppers. Wait for the jar contents and liquid to cool, with the jar open for about one hour, then place the closed jar in the refrigerator.
- Wait about 7 days, and your Chili Pepper Pickled Eggs are ready to eat.
- Always keep these pickled eggs cold in the refrigerator, eat within one month.
What Is The Best Way To Eat Pickled Eggs?
In pubs like Joe Jost's in Long Beach California, pickled eggs are served with an icy cold mug beer, sprinkled with fresh cracked pepper, pretzel sticks, and a sandwich!
Joe Jost’s is a Long Beach institution, open since 1924 and one of the oldest continually operated taverns west of the Mississippi River.
Wait about 7 days, and your Hot Chili Pepper Pickled Eggs are ready to eat!
Always keep these pickled eggs cold in the refrigerator, eat them within one month of making them at home.
More Egg Recipes
Make a jar of these old-fashioned deli-style Pickled Jalapeno Eggs using jalapenos, garlic, and pickling spice. A healthy protein-packed snack ready in 7 days right in your kitchen. Seven-Layer Salad also known as an overnight salad or "7 Layer Salad", is a colorful party food recipe that serves large groups for picnics, potlucks, cookouts, or as a BBQ side.
Each one looks like a little spring basket, these Easter Deviled Eggs have fresh herbs and edible flower garnish. Serve these fancy deviled eggs as an easy appetizer for Easter dinner or brunch, or a Spring baby, bridal shower, or celebration.
The BEST Macaroni Pasta Salad recipe with chopped eggs, pickles, and PICKLE JUICE! A favorite old-fashioned recipe loved by all. Serve Christmas Deviled Eggs with bubbly Champagne or drinks at your holiday party. These Christmas appetizers are gorgeous for the holidays. Thanksgiving Deviled Eggs are an easy appetizer party food idea. Gorgeous Fall color, garnished with sage and thyme to celebrate the season.
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Pickled Eggs With Yellow Peppers
Ingredients
- 12 boiled eggs (cage free/organic)
pickling liquid:
- 1 jar 12 ounces yellow chili peppers (and their liquid) Mezzetta brand is what I used
- 4 cups water
- 4 cups distilled white vinegar
- 2 tablespoons pickling spice
- 1 teaspoon turmeric (optional) gives the pickled eggs a pretty yellow color!
- 2 teaspoons sea salt
- 1 tablespoon granulated white sugar
Instructions
make the boiled eggs:
- BOIL METHOD 1: Place 12 eggs in a large deep pan, cover the eggs with cold water. (TIP: Some people add a splash of vinegar or dash of baking soda to the water and say it helps them peel!) Bring to a full boil, then turn off the heat. Put a lid on your pot, and let rest for at least 20 minutes.
- STEAM METHOD 2: Make sure your veggie steamer basket fits in your pot. Put a good 1 inch of water in a large pot and bring the water to a boil (which takes about 6 minutes). Place the steamer basket in the pot and all 12 eggs on the steamer basket. Cover the pot, and set the timer for 12 minutes. Note: This method is MUCH faster as you don't have to wait for a large pot of water to boil, and the eggs seem so much easier to peel, try it out!
make the pickled eggs
- Egg Peeling: Try this hack: Place 3-4 eggs in a container with a tight-fitting lid with just a half an inch of water, and shake the container, water, and eggs. Open the container, and the egg peels will slip right off!! Or carefully remove the hot boiled eggs into a bowl. Once the eggs are cool enough to handle, peel and rinse the eggs under cool water.
- Place all 12 eggs in a large clear clean clamp 2-quart jar, pour the 12 oz jar of Hot Yellow Peppers AND their liquid, on top of boiled eggs in your large 2-quart jar.
- In a large saucepan, add the white vinegar, water, pickling spice, sugar, turmeric, and sea salt. Heat to just boiling, and then turn off the heat.
- Carefully pour the hot pickling liquid over the hard-boiled eggs and chili peppers. Wait for the jar contents and liquid to cool, with the jar open for about one hour, then place the closed jar in the refrigerator.
- Wait about 7 days, and your Hot Chili Pepper Pickled Eggs are ready to eat!
- Always keep these pickled eggs cold in the refrigerator, eat within one month.
Where can I get the “dipper” you use to get the eggs out of the jar?
Hey Paul,
Got it at a vintage flea market near my hometown....
Can't wait to try this recipe. Bet it'll make great pickled egg salad too! One question......how much turmeric is needed? Thanks!!
Larry, I am so excited you love the recipe and are going to make these pickled eggs, use 1 teaspoon tumeric! Sorry I just fixed the recipe so now it is correct. Enjoy and let us know how they turn out?!
You've convinced me! I have to try these. They look weirdly delicious. Thanks for sharing.
They are always a hit! Great way to use up eggs too.
So easy to make these and they are so flavorful! Perfect for snacks. They remind me so much of the pickled eggs in a jar you saw on the deli counter. Or at the local butcher!