Jalapeno Pickled Eggs (No Canning Necessary!)

If you love pickles, then you’re going to love this jalapeno pickled eggs recipe! Making jalapeno pickled eggs is a great way to use up those summer surplus eggs. Plus, they are a delicious high-protein snack!

The best part of this recipe is that the jalapeno pickled eggs are ready to eat in just 7 days, and no canning is required. You’ll be enjoying this protein-packed dish in no time.

Let’s jump in!

*Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.

Why You Should Make Jalapeno Pickled Eggs

Don’t let those dusty jars of pickled eggs at the grocery store deter you from trying these! Just like with all things, homemade is SO. MUCH. BETTER. Especially if you’re using fresh eggs from your own flock or local CSA.

I love these so much and my only wish is that I had discovered them sooner. I can think of so many reasons why you should be whipping these up this week, but here are my top 3! 

1) Preserve summer surplus eggs

Chickens lay eggs according to hours of daylight. During the long-days of summer, they are cranking out an egg nearly every day, where in the dark days of winter, they may stop laying for months at a time. 

Plus, summer eggs are more nutritious than winter eggs because the hens are out foraging for greens, bugs, frogs, you name it! Therefore, summer is a great time to start packing away those extra eggs to enjoy later on in the year.

2) Delicious, healthy snack

Yep. Eggs ARE healthy for you…as long as they are organic and pasture-raised. We’re finally crawling our way out of the dark ages of thinking that all saturated fat and cholesterol are bad for us, however, it must come from a good source.

Not all eggs are created equal. The important thing is to consume eggs from hens that are living their lives as God intended: outdoors, eating greens and bugs, getting fresh air and vitamin D from the sun. Hens that are forced to live in confinement and fed inflammatory grain products (caged hens, cage-free hens, and even “free range” hens!) are an entirely different product. 

Yep, free range isn’t what it sounds like. They get “free range” of a building and are allowed “access to the outdoors,” which is often nothing more than a small, fenced in area of dirt. Spacing requirements are a pathetic 2 sq feet per bird. Terrible. Not what you imagined, eh?

Pasture-raised is what we’re looking for. These birds live their lives outdoors and are allowed 108 sq feet per bird, plus they are routinely rotated to fresh pasture. Much. Much. Better. If you want to take a deep dive into this fascinating topic, check out my article The Saturated Fat Controversy.

3) Self-sufficiency

Being as self-sufficient as possible is important to me, so finding new ways to preserve food is always on my mind. Adding jalapeno pickled eggs to the list of foods that can be preserved and packed away for leaner times is such a blessing! 

Jalapeno Pickled Eggs Recipe

Tools

• Egg cooker (optional, but highly recommended!)
• Medium saucepan with lid
• Bowl
• Liquid measuring cup
• Measuring spoons
• Cutting board
• Knife
• Half-gallon mason jar with air-tight lid (avoid metal lids as these will rust)

Ingredients

• 16 eggs (pasture-raised, organic)
• 2 cups of white vinegar or apple cider vinegar (A lot of people like ACV, but I prefer the taste of crisp white vinegar!)
• 2 cups of water
• 1 Tbsp salt (I like Redmond’s Real Salt or Himalayan Sea Salt)
• 3 garlic cloves (peeled & smashed)
• 2 jalapenos (thinly sliced)
• 1 1/2 tsp whole black peppercorns
• 1 1/2 tsp mustard seeds
• 1 1/2 tsp coriander seeds
• ½ tsp red pepper flakes (optional for a bit more heat)
• 2 bay leaves

How to Make Jalapeno Pickled Eggs

Jalapeno pickled eggs are super easy and fast to make! Let’s jump in!

Step 1: Hard-boil & peel the eggs

There are two ways to make hard-boiled eggs: using a modern egg cooker (my favorite), or the old-fashioned way using a pot of boiling water.

The modern egg cooker

Using a handy egg cooker is my favorite way to make hard-boiled eggs. I’ve been using mine for close to 10 years now and it hasn’t failed me yet. The eggs boil up perfectly every time with no mess and it’s super fast! 

Once they are done cooking, transfer the eggs to a bowl with cold water running over them to chill rapidly. Once cool, peel the eggs and set aside.

The old-fashioned way

If you don’t have an egg cooker, that’s ok! We can still make hard-boiled eggs the old fashioned way.

Add eggs to your medium saucepan. Then, fill with water until 1” above the eggs. Turn on the heat. Once boiling, cover the pot with a lid and turn the heat off. Wait 9-12 minutes, then transfer the eggs to a bowl with cold water running over them to chill rapidly. Once cool, peel the eggs and set aside.

Tip: I use 9 minutes if using room temperature and/or small-sized eggs and 12 minutes if using refrigerated eggs and/or large-sized eggs.

Step 2: Prepare the brine

Add the vinegar, water and salt to the medium saucepan. Heat until boiling and the salt is fully dissolved. 

Step 3: Add sliced jalapenos and spices to the jar

Meanwhile, thinly slice the jalapenos and add them to the mason jar. Give your garlic cloves a firm press with the flat side of your knife. This allows the papery coverings to easily peel off, plus the delicious garlic oils will now be released into your brine. Lastly, add the other spices (black peppercorns, mustard seeds, coriander seeds, red pepper flakes and bay leaves).

Step 4: Pack the jar with peeled, hard-boiled eggs

Add your cooled and peeled hard-boiled eggs to the mason jar to join the jalapenos & spices. 

Step 5: Pour in the brine and let cool, uncovered

Once your mason jar is full of the eggs and spices, it’s time to pour in the hot vinegar mixture that you’ve prepared. Leave uncovered and wait 1-2 hours to allow the mixture to cool completely.

Step 6: Secure with airtight lid and place in refrigerator 

Once fully cooled, add your airtight lid and move the mason jar to the refrigerator. I use these silicone fermenting lids – they don’t rust when using high-acid contents like our jalapeno pickled eggs! I know it’s tempting to try them right away, but do your best to wait 7 days before consuming. This gives the brine time to penetrate the eggs for that delicious, pickled jalapeno flavor! 

How to Store Jalapeno Pickled Eggs

Jalapeno pickled eggs should be stored in an airtight container and refrigerated. If stored properly, they should last up to 4 months. However, they can become rubbery in texture as the months wear on, so the first month is always the best, in my opinion.

How to Use Jalapeno Pickled Eggs

Jalapeno pickled eggs have so many great uses! They can be a snack, appetizer, or incorporated into your main course.

• Make into deviled eggs
• Slice on toast with avocado
• Chop in a lettuce salad
• Add to a charcuterie board
• Make into egg salad
• Add the pickled jalapenos to nachos
• Pop into your mouth anytime for a high-protein snack!

FAQ About Jalapeno Pickled Eggs

How long will pickled eggs last?

Jalapeno pickled eggs should be stored in an airtight container and refrigerated. If stored properly, they should last up to 4 months. However, the pickled eggs can start to get rubbery if left in the brine for too long. It’s best to consume them within a month for optimal results. 

How spicy are jalapeno pickled eggs?

These can really pack a good punch! It really comes down to the jalapenos, though. Some can be fairly mild where others will make you sweat! If you’re nervous about them being too spicy, start with just 1 jalapeno and see how that goes.

Do I have to add jalapenos?

Definitely not! If you don’t like spice, feel free to leave the jalapenos out. There will still be plenty of delicious flavor from the other herbs and spices. Feel free to add some dill if you’d rather a dill pickle flavor profile.

Do pickled eggs have to stay in the fridge?

Yes, they should stay in the fridge. These jalapeno pickled eggs are not canned, thus, they are not safe to remain at room temperature.

Do I have to wait 7 days before eating the pickled eggs?

You don’t have to wait 7 days, but it’s worth the wait! If you eat an egg on day 1, it probably will just taste like a regular hard-boiled egg. The longer the eggs sit in the brine, the more flavor they will develop.

Can raw eggs be pickled?

No, they must be fully cooked (hard-boiled). If you are wanting to preserve raw eggs, definitely check out my article Water Glassing Eggs for Storage. That is the perfect method for preserving raw eggs, even at room temperature!

Other Recipes You’ll Love

• Fermented Eggs Recipe (EASY!)
• Water Glassing Eggs for Storage
• Fermented Turnips Recipe (Sauerruben)

Final Thoughts

I’m always looking for tasty ways to use our extra homestead eggs, so this jalapeno pickled eggs recipe has definitely become a favorite of ours! I can’t wait to hear what you think – definitely leave a comment and rating below!