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A half gallon mason jar filled with jalapeno pickled eggs

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!
5 from 5 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Servings 16 servings
Calories 150 kcal


  • 1 Egg cooker optional, but highly recommended!
  • 1 Medium saucepan with lid
  • 1 Bowl
  • 1 Liquid measuring cup
  • 1 Half-gallon mason jar with air-tight lid avoid metal lids as these will rust


  • 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


  • 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.


Calories: 150kcal
Keyword eggs, jalapeno, pickled, pickling, preservation
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