Last Updated July 21st, 2020 at 03:12 pm by Lisa
Hot Chili Pepper 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!
Take a look at my original Spicy Pickled Egg recipe that became so wildly popular, I made this second recipe after so many of you asked for it!
Links in this post are Amazon Affiliate Links to products I use and love.
How To Make Hot 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 distilled white vinegar
- 4 cups water
- 2 tablespoons pickling spice
- 1 tablespoon granulated white sugar
- 1 teaspoons sea salt
- 1 teaspoon tumeric (optional) gives the pickled eggs a pretty yellow color!
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.
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.
How Long Until Pickled Eggs Are Ready To Eat?
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.
Try My Other Wildly Popular Pickled Egg Recipe:
Spicy Pickled Eggs
Make old-fashioned homemade deli-style Spicy Pickled Eggs. Use up extra Easter eggs in this fun easy recipe, a healthy protein packed snack ready in 7 days!
Check out this recipe
And you can make your own pickling spice mix from ingredients you have in your own pantry, take a look at this recipe and use it in your pickled egg recipes!
Pickling Spice
Pickling Spice is easy to make and a great way to use up spices you have on hand. Add it to pickles, corn beef, stews, rice, or use in brine to flavor meat.
Check out this recipe
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Hot Chili Pepper Pickled Eggs
Make old-fashioned homemade Hot Chili Pepper Pickled Eggs, made famous by a Southern California restaurant called Joe Jost's. This is a fun easy recipe, a healthy protein-packed snack ready in 7 days!
Servings 12
Calories 88kcal
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 distilled white vinegar
- 4 cups water
- 2 tablespoons pickling spice
- 1 tablespoon granulated white sugar
- 1 teaspoons sea salt
- 1 teaspoon tumeric (optional) gives the pickled eggs a pretty yellow color!
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.
Notes
You will need a 2-quart jar (holds 8 cups).
You will have some extra pickling liquid left over.
A note about turmeric: turmeric spice will stain any white surface while you are cooking with it, and your hands so handle it with care. Once your pickled eggs are ready to eat, the staining seems to diminish!
Nutrition
Calories: 88kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 653mg | Potassium: 111mg | Vitamin A: 360IU | Vitamin C: 7.8mg | Calcium: 47mg | Iron: 1mg
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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!
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.
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?!