Jalapeño Pickled Eggs

Today, we'll dive into the world of pickled eggs, exploring the unique combination of tangy vinegar, spicy jalapeños, and hearty eggs. We'll also reveal the secret behind achieving the perfect balance of heat and flavor in each bite.

Course Appetizer, Snack

Cuisine American

Keyword Jalapeno Picked Egg Recipe, Jalapeno pickled eggs

Prep Time 25

Cook Time 14

Pickling Time 7

Servings

Calories 168kcal

Author Evelyn Osborn

Equipment

Ingredients

20 hard boiled eggs peeled
1 cup white vinegar
1 cup water
½ Tablespoon kosher salt
2 garlic cloves
1-2 fresh jalapeños
1 Tablespoon peppercorns
½ red onion
1 teaspoon mustard seeds
1 teaspoon coriander seeds
¼ teaspoon red pepper flakes
2 bay leaves

Instructions

Add water, vinegar and salt to a small saucepan and heat to boiling. Stir until salt is completely dissolved. Remove from heat and allow to cool.
Thinly slice the red onion and the jalapeños
Sterilize the mason jars and any equipment used. I run mine through the dishwasher
Add 2-3 boiled eggs to each mason jar, top with a few slices of onion and a couple slices of jalapeños. Continue adding layers of eggs, onion and jalapeños until the mason jars are full.
Add the garlic, peppercorns, mustard seeds, coriander seeds and red pepper flakes on top of the eggs.
Carefully pour in the salt water vinegar mixture until both jars are filled.
Use a chopstick or a bubble popper to remove any bubbles or air from around the eggs. Top with more of the salt water vinegar mixture making sure all the eggs are covered in liquid.
Allow to cool completely, then cover with an airtight lid and store in refrigerator.
Wait for at least a week for the flavors to marry

Notes

Always sterilize your jars and all equipment you use, I run mine through the dishwater

Steam the eggs instead of boiling, then drop into ice water and let cool. Place in fridge overnight before peeling. This make peeling eggs easy, even fresh farm eggs.

Nutrition