Spicy Jalapeno Pickled Eggs
These spicy jalapeno pickled eggs are an easy flavor-packed snack. It's a quick refrigerator pickle recipe and so simple to make!
Ingredients
- 12 large eggs
- ¾ cup apple cider vinegar
- ½ cup distilled white vinegar
- ¼ cup lime juice
- 1 large jalapeno pepper, sliced
- 4 tsp canning & pickling salt (sub 4 ½ tsp kosher salt)
- 1 tbsp sugar
- 2 small garlic cloves, peeled and halved
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- ½ tsp ground cumin
- ½ tsp Mexican oregano leaves (can sub regular oregano leaves)
Instructions
prepare pickling brine
- Combine all ingredients except eggs and jalapenos in a small sauce pan.
- Bring the pickling brine to a hard boil while you cook the eggs, then cover the pot and turn off the heat.
cook & peel eggs
- Steam or boil and peel the eggs. I start steaming my eggs over room temperature water, and set a timer for 7 minutes as soon as the water begins to boil.
- Cool the eggs quickly with cold water, and peel them under cool running water.
- Place the peeled eggs and jalapeno slices into the sanitized quart jar.
brine eggs
- Pour the hot pickling brine over the eggs in the jar.
- You can strain out the spices, but I like to leave them in to infuse even more flavor.
refrigerate & marinate
- Place a lid on the jar, shake well, and refrigerate. Shake the jar every few days during the first week.
- Keep the eggs in the refrigerator, and let infuse for a week before eating for best flavor. Use a clean fork to remove eggs from the jar. Should keep for several weeks under refrigeration.
Tried this recipe?Let us know how it was!
