Description
These jalapeño pickled eggs are tangy, spicy, and packed with bold briny flavor, perfect for an easy make-ahead protein snack. The combination of jalapeño, garlic, and vinegar creates a sharp and satisfying bite.
Ingredients
6 hard-boiled eggs, cooked and peeled
1 1/2 cups vinegar
1 cup water
1 tablespoon sugar
1/2 tablespoon salt
1 fresh jalapeño, thinly sliced
3 cloves garlic, peeled and crushed
1/2 tablespoon mustard seed
1/2 tablespoon coriander seed
1/2 tablespoon black peppercorns
Instructions
- In a medium saucepan, whisk together the vinegar, water, sugar, salt, mustard seeds, coriander seeds, and black peppercorns.
- Bring the mixture to a boil, then remove from heat and stir until the sugar and salt dissolve completely.
- Place the peeled eggs into a clean, sanitized 1-quart glass jar.
- Add the sliced jalapeño and crushed garlic around the eggs.
- Carefully pour the hot brine over the eggs, ensuring they are fully submerged.
- Seal the jar tightly with a lid and place it in the refrigerator.
- Let the eggs cure for at least 24 hours before serving, ideally 2 to 3 days for best flavor.
Notes
For extra heat, add more jalapeño or include red pepper flakes.
For a milder version, remove the seeds from the jalapeño.
Optional additions include sliced onion, dill, bay leaves, or red pepper flakes for variation.
Apple cider vinegar creates a slightly sweeter flavor, while white vinegar keeps it sharp.
Store in a sealed glass jar in the refrigerator for up to 1 month, ensuring eggs remain submerged.
Do not reuse the brine; always prepare fresh for safety and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 86 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg
