Yooper Pickled Hot Pepper Eggs: Printer Friendly Version


  • 2 dozen hard-boiled eggs, peeled
  • 4 cups cider vinegar
  • 1 cup water
  • 1  jar (13.5 ounces) pepperoncini, with liquid
  • 1 jar or can (about 16 ounces) pickled hot peppers (I used pickled Thai peppers for some serious HEAT, you can use pickled jalapenos or habaneros if you prefer)
  • 1 Tablespoon salt

Place eggs in a large clean glass jar that has a tight fitting lid.  If you need to, divide eggs among a couple smaller jars, just be sure to leave about 3 inches of headspace in the jar to accomodate the hot peppers.

Add cider vinegar, water, pepperoncini and their liquid, pickled peppers and their liquid and salt to a large saucepan.  Bring to a boil.  Pour boiling brine and peppers carefully over the eggs.  Tightly fix the lid on the jar and place in the fridge for at least a week before eating.  If you remember to, give the eggs a little shake once a day during the week.  These eggs are good for three months in the fridge.