These Sriracha pickled eggs make a quick, tasty snack any time of day or for those following a low-carb diet. I love trying out new flavor combinations and decided to experiment with one of my favorite condiments: Sriracha.
Ingredients
- 1 ½ 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
Directions
Step 1
Combine vinegar, water, onion, Sriracha sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
Step 2
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.
Cook’s Note:
The Sriracha tends to separate and settle after sitting for a while in the jar. Give the jar a gentle shake to recombine the liquid.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 84 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat2g | 8% |
Cholesterol212mg | 71% |
Sodium492mg | 21% |
Total Carbohydrate2g | 1% |
Dietary Fiber0g | 1% |
Total Sugars1g | |
Protein6g | |
Vitamin C1mg | 6% |
Calcium27mg | 2% |
Iron3mg | 14% |
Potassium73mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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