Jalapeno Pickled Eggs
Learn how to make the most delicious tangy, sweet and spicy jalapeno pickled eggs in just under 20 minutes.
Ingredients
- 6 eggs
- 2 jalapenos
- ¼ teaspoon turmeric
- 2 cups apple cider vinegar
- 1 teaspoon mustard seeds
- 1 tablespoon brown sugar
- 1 teaspoon black peppercorns
- 2-3 garlic
- 1 teaspoon sea salt
Instructions
- Start by thinly slicing the garlic and jalapenos.
- Add to a pot along with black peppercorns, mustard seeds, turmeric, salt, sugar and apple cider vinegar. Bring it to a boil and take it off heat.
- Peel the hard boiled eggs and transfer to a clean glass jar.
- Pour the hot brine over the eggs.
- Add enough brine to almost entirely cover the eggs.
- Top with a lid and let it cool completely. Cover and refrigerate for 1-2 days before serving.
Notes
- Make sure the brine comes to a rolling boil before you take it off heat.
- Just like most other pickled foods, the longer these sit in the refrigerator, the better they'll taste. I would recommend giving them at least a day to chill and for the eggs to soak up all those delicious flavors from the brine.
- If you want the jalapenos to have a bit of a crunch, you can skip adding them to the brine and just transfer them to the jar along with the hard boiled eggs.
- You can also experiment with other mix-ins like sliced red onions, coriander seeds, carom seeds and fresh dill to add extra flavor to the jalapeno pickled eggs.
Nutrition
Calories: 95kcalCarbohydrates: 4gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 455mgPotassium: 153mgFiber: 0.4gSugar: 3gVitamin A: 292IUVitamin C: 6mgCalcium: 39mgIron: 1mg
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