Pickled Jalapeno Eggs Recipe
These Pickled Jalapeño Eggs pack a bold kick with a tangy, spicy brine that infuses every egg with serious flavor. The jalapeños add heat while the vinegar keeps things bright and snackable. This recipe breaks down the simple pickling process, soaking time, and storage tips so you end up with eggs that are perfectly seasoned, fiery, and ready to grab straight from the jar.
Servings: 6
Ingredients
- 12 large Eggs hard-boiled and peeled
- 1 1/2 cups Apple Cider Vinegar
- 1 1/2 cups Water
- 1 1/2 tsp Salt
- 2 whole Jalapenos sliced
- 2 whole Garlic Cloves peeled
- 1/2 tsp Black Peppercorns
- 1/2 tsp Mustard Seeds
Instructions
- Boil the eggs until they're fully set, then cool them down completely before peeling; this keeps the whites smooth.
- While the eggs cool, slice the jalapenos and peel the garlic.
- Add water, apple cider vinegar, and salt to a saucepan and bring it to a rolling boil.
- Pack the peeled eggs, jalapenos, garlic, peppercorns, and mustard seeds tightly into a clean glass jar.
- Pour the hot brine over the eggs to cover them completely.
- Let the jar sit uncovered for about 30 minutes.
- Seal the jar, let it cool to room temp, then refrigerate for at least a week before digging in.