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!
Equipment
- 1 Egg cooker optional, but highly recommended!
- 1 Medium saucepan with lid
- 1 Bowl
- 1 Liquid measuring cup
- 1 Knife
- 1 Half-gallon mason jar with air-tight lid avoid metal lids as these will rust
Ingredients
- 16 Eggs pasture-raised, organic
- 2 cups White vinegar or apple cider vinegar A lot of people like ACV, but I prefer the taste of crisp white vinegar!
- 2 cups Water
- 1 Tbsp Salt I like Redmond’s Real Salt or Himalayan Sea Salt
- 3 Garlic cloves peeled and smashed
- 2 Jalapenos thinly sliced
- 1 ½ tsp Whole peppercorns
- 1 ½ tsp Mustard seeds
- 1 ½ tsp Coriander seeds
- ½ tsp Red pepper flakes optional for a bit more heat!
- 2 Bay leaves
Instructions
- Hard-boil, chill & peel the eggs. Using a handy egg cooker is my favorite way to make hard-boiled eggs
- Add the vinegar, water and salt to the medium saucepan to make the brine. Heat until boiling and the salt is fully dissolved.
- Meanwhile, add the thinly sliced jalapenos, smashed garlic and spices to the mason jar.
- Add your cooled and peeled hard-boiled eggs to the mason jar to join the jalapenos, garlic & spices.
- Pour in the hot brine and let cool, uncovered, for 1-2 hours.
- Secure with an airtight lid and place in refrigerator.
- Wait 7 days before consuming to allow the flavors to penetrate the eggs. Finish within 4 months.
Nutrition
Calories: 150kcal
Tried this recipe?Let us know how it was!