Sriracha Pickled Eggs: My Spicy Pub Snack Secret! - Food55

Ingredients

• 6 large eggs
• Ice water bath
• 1 cup (240 ml) white vinegar (5% acidity)
• 1/2 cup (120 ml) water
• 2 tablespoons (30 ml) Sriracha hot sauce
• 1 tablespoon (15 ml) sugar
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) black peppercorns
• 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
• 1 clove garlic, smashed