Pickled eggs are great for traveling, as a snack on the road, or added to salads and poke bowls.

Ingredients:

• 1 dozen medium-sized hard-boiled eggs, peeled
• 1 jalapeno, sliced
• 1 small onion, sliced
• 2 Tbsp light brown sugar
• 1 cups apple cider vinegar
• ½ cup water
• 1 tsp red pepper flakes
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1 tsp whole black peppercorns
• ¼ cup Sriracha Sauce or more to taste

Preparation:

In a medium-size pot combine all the ingredients (excluding the Sriracha Sauce, jalapeno, onion and eggs). Bring mixture to a boil, then remove from heat. Layer the hard boiled eggs, jalapenos and onion into a quart canning jar, and then add in the Sriracha Sauce. Pour the hot vinegar brine over the eggs. Cap jar and store in the fridge for 2-3 days before serving.