Easy Buffalo Hot Sauce Pickled Eggs Canning Recipe
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Anyone else a super fan of buffalo hot sauce? It could be a beverage for me :D If you’re an enthusiast, I bet you’ll enjoy this recipe. And I’ll make it even better yet… make ranch deviled eggs with these. OH MY GOSH they’re amazing. The outside egg whites are a gorgeous orange color and make the neatest looking deviled eggs. Plus, ranch and buffalo hot sauce?! SIGN ME UP.
Use whatever buffalo hot sauce you enjoy, whether it’s store bought or homemade and run with it. I prefer to use Frank’s red hot because I can buy it by the gallon at Sam’s club and I haven’t ventured into making my own just yet. This recipe makes one quart jar so you could halve it for pints or double, triple, quadruple, or more! This is the best pickled egg recipe I’ve got IMHO, but that’s probably just because I could swim in buffalo sauce. It’s just the best flavor.
Pickled eggs are a great way and the easiest way to preserve a bunch of eggs, quickly, and have high protein snacks at your fingertips. Hungry and don’t wanna cook? Eat an egg. Power’s out and disaster has struck? Eat an egg. They’ll come in handy in a lot of applications, so you best get to likin’ them if you’re one of those weirdos that is grossed out by them. I’m sorry.. but that makes you weird if you’re not snacking on pickled eggs.
Yes, it’s Rebel Canning
Again, the National Center for Home Food Preservation does not provide a tested recipe for canning boiled eggs or hard cooked eggs. That makes this recipe rebel canning, but that does not mean it’s unsafe. Do your OWN research with your OWN brain and make sure you are comfortable breaking canning rules. Just because I’m doing it and shared my recipe does not mean you have to do it… ya know? If you don’t want to can these, make them anyway and put them in the fridge. They keep for a good long while like refrigerator pickles!
Equipment You Might Want:
- Medium saucepan
- Wide mouth quart jar
- Canning lid & screw band
- Egg steamer
- Steam canner
Ingredients:
- hard-boiled eggs
- celery
- onion
- garlic cloves
- buffalo hot sauce
- apple cider vinegar
- sugar or honey
Let’s can us some buffalo pickled eggs!
Step 1: Hard Boil Eggs
Hard cook about 1 dozen eggs for every quart jar you’d like to can using an egg steamer or whatever method you prefer for farm fresh eggs. Using older eggs means they’ll have a bigger air pocket and usually peel a little bit easier. Place eggs in ice water bath to cool just enough to be able to handle them to peel them.
Peel and set aside. Any eggs super damaged from peeling are not desirable for canning.
Step 2: Make Pickling Liquid
To a medium saucepan, add:
- 1 cup buffalo hot sauce
- 3/4 cup apple cider vinegar
- 1 1/2 Tbs raw, unrefined sugar or honey
Bring to a simmer over medium heat, stirring frequently to prevent burning and to dissolve sugar. Keep hot.
Step 3: Fill Jars
While the pickling liquid heats, wash jars and lids in hot, soapy water.
Thinly slice 1/2 an onion, mince 2 cloves garlic, and chop 1 stalk celery.
To a clean jar, place 2-3 eggs in the bottom, add a layer of sliced onions and celery, then continue alternating layers of hardboiled eggs and onion slices, garlic, and celery until jar is filled to 1-inch headspace. Be sure and keep below 1 inch headspace so all ingredients will be covered in pickling liquid.
Pour vinegar mixture with buffalo sauce overtop filled jar to 1/2 inch headspace, remove air bubbles, and add more liquid if needed.
Step 4: Canning
Wipe jar rims, add lids and secure with a screw band according to lid manufacturer’s specifications.
Water bath or steam can quart jars for 15 minutes, adjust time for altitude if needed. If you are unsure, read my blog post explaining time and pressure adjustments for altitude.
Once canning time is complete, remove jars and set aside to cool undisturbed for 18-24 hours.
After cooling, remove bands, test seals, wash jars, label, and store in a cool, dark place away from direct sunlight and extreme temperatures.
Any jars that did not seal can be store in the refrigerator for quite a while (just like fridge pickles) or they can be reprocessed but the texture does get a bit off.
Shelf life of pickled eggs stored at room temperature are til you eat them. If the seal is good, they are good. None of this ‘the lids are only good for 18 months’ nonsense.
Notes:
You can omit the sugar or honey but I like the flavor it adds.
Feel free to add jalapeno peppers or any spicy pepper you enjoy if you want them to burn a little more.
Use white vinegar in place of the apple cider vinegar.
Equipment
- Medium saucepan
- Wide mouth quart jar
- Canning lid & screw band
Ingredients
- 12 hard-boiled eggs
- 1 stalk celery chopped
- 1/2 onion sliced thin
- 2 garlic cloves minced
- 1 cup buffalo hot sauce
- 3/4 cup apple cider vinegar
- 1 1/2 Tbs sugar or honey
Instructions
- To a medium saucepan, add buffalo hot sauce, vinegar, and sugar or honey. Bring to a simmer and keep hot.
- To a clean wide mouth quart jar, layer in hard boiled eggs, celery, onion slices, and minced garlic until jar is filled to 1" headspace.
- Ladle over buffalo vinegar mixture to 1/2" headspace, de-bubbled and add more liquid if needed to maintain headspace.
- Wipe jar rims and add lids.
- Water bath or steam can for 15 minutes, adjusting processing time for altitude if needed.
- Once processing time is complete, remove jars, allow to cool undisturbed for 18-24 hours before removing bands, testing seals, washing jars, labeling and storing.
- Store in a cool, dark place away from direct sunlight and extreme temperatures. Shelf life is til you eat it! If the seal is good, they're good.
