Jalapeno Pickled Egg Recipe
This jalapeno pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack. It is also great because pickled eggs can be made plain or with different flavors.
This jalapeno pickled egg recipe results in a spicy and tangy delicious treat! Plus you can make it as spicy as you want and you can use a variety of hot peppers.
What are pickled eggs? Just what it sounds like – a peeled hard-boiled egg that is soaked in a pickling brine made from water and vinegar with some sugar and salt. The brine is just poured over the hard-boiled eggs and the eggs absorb the wonderful flavor.
Pickling makes a somewhat bland hard-boiled egg burst with flavor! This method has been used to preserve eggs for many years. The pickled eggs should be stored in the refrigerator.
Today pickled eggs are commonly found at bars, convenience stores, and the grocery store, but they’re so easy to make yourself!
Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor.
You can use different containers for the eggs. A quart jar holds about 9 to 10 eggs without squishing them. A quart requires about 2 cups of the brine.
Ingredients for Jalapeno Pickled Egg Recipe
- 8-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 cup white vinegar
- 1 cup water
- 2 Tbsp. Salt
- 2 Tbsp. Sugar
- 2 cut up jalapenos per quart jar (1 jalapeno per pint jar) Use more or less jalapenos or use other peppers as preferred
- Other spices if preferred, such as mustard seed, coriander seed, celery seed, and garlic
- Optional: Slices of onions
Detailed Steps for Jalapeno Pickled Egg Recipe
The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. Peel the eggs. Cut up the jalapenos. If you touch the inside of the hot peppers, wear gloves. This jalapeno corer works great!
Place the eggs and jalapenos in the jar. Layer the jalapenos with the eggs to distribute them throughout the jar. I also added onion slices.
Prepare the pickling brine by adding the vinegar, water, salt and sugar to a large pot and heat until salt and sugar are dissolved.
Pour the brine over the eggs.
Fill up as much as possible, leaving about 1/4 inch headspace. Add the lid and when the eggs cool to room temperature place in the refrigerator. Pickled eggs last 3 to 4 months in the refrigerator.
Enjoy!
These jalapeno pickled eggs are so delicious. I plan to take them as an appetizer for the next get-together! Great to have them in the refrigerator for those last minute parties! Also try my dill pickled egg recipe.
See my website at www.HawkPointHomestead.com for more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.
Some of my canning recipes:
- Zucchini Relish
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Roasted Tomato Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Jalapeno Pickled Egg Recipe
This jalapeno pickled egg recipe is so easy to make and results in a tasty, healthy protein-packed snack. It is also great because pickled eggs can be made plain or with different flavors. This jalapeno pickled egg recipe results in a spicy and tangy delicious treat! And the great think is that you can make it spicy as you want. You can also use a variety of whatever hot peppers that you want!
Ingredients
- 8-10 hard-boiled eggs for 1-quart wide-mouth jar
- OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
- 1 cup white vinegar
- 1 cup water
- 2 Tbsp. Salt
- 2 Tbsp. Sugar
- 2 cut up jalapenos per quart jar (1 jalapeno per pint jar) Use more or less jalapenos or use other peppers as preferred
- Other spices if preferred, such as mustard seed, coriander seed, celery seed, and garlic
- Optional: Slices of onions
Instructions
1. The first step is to hard-boil the eggs. A great way to hard-boil eggs is with this instant pot recipe. After the eggs cool, peel the eggs.
2. Place the eggs and jalapenos in the jar. Layer the jalapenos with the eggs to distribute them throughout the jar.
3. Prepare the pickling brine by adding the vinegar, water, salt, and sugar to a large pot and heat until salt and sugar are dissolved.
5. Pour the brine over the egg.
6. Fill the jar, leaving about 1/4 inch headspace.
7. Let sit for 30 minutes before adding the lid.
8. When the eggs cool to room temperature place in the refrigerator.
Pickled eggs last 3 to 4 months in the refrigerator.
Notes
Pickled eggs can be eaten after a couple hours, but for best results let them pickle for 5-7 days to develop more flavor.
You can use different containers for the eggs. A quart jar holds about 8 to 10 eggs without squishing them. A quart requires about 2 cups of the brine.
