Serves 1
Directions
- 1Chop up one jalapeño.
- 2Peel and prepare as many garlic cloves as desired, as there's no limit.
- 3Boil about 12 eggs.
- 4Peel the hard-boiled eggs.
- 5Place the peeled eggs into a Mason jar.
- 6Add some jalapeño slices, garlic, peppercorns, mustard seed, dill, allspice, red pepper flakes, two bay leaves, coriander, and two whole cloves to the jar with the eggs.
- 7In a pot, combine 1/2 cup of water and 1 1/2 cups of vinegar.
- 8Add 2 tablespoons of pickling salt (Morton's brand) and 1 teaspoon of sugar to the pot.
- 9Let the brine cool down for about 5 minutes.
- 10Pour the warm brine into the jar over the eggs and spices.
- 11Let the pickled eggs come to room temperature before putting the lid on it.
- 12Place the jar in the fridge and wait 24 hours before eating the pickled eggs, noting that the longer they sit, the better they will taste.
- 13Consume the entire jar within two to three months.
Ingredients
- 1 jalapeño
- garlic cloves
- 12 eggs
- peppercorns
- mustard seed
- dill
- allspice
- red pepper flakes
- 2 bay leaves
- coriander
- 2 whole cloves
- 0.5 cup water
- 1.5 cups vinegar
- 2 tablespoons pickling salt
- 1 teaspoon sugar
Equipment
knifecutting boardpotjarspoon
Tips
- Ensure your jar is relatively warm when pouring in the hot brine to prevent cracking.
- Let the pickled eggs come to room temperature before putting the lid on the jar.
- Place the jar in the fridge and wait 24 hours before eating the eggs; the longer they sit, the better they will taste.
- Consume the entire jar within two to three months.
- Sugar helps balance the acidity and does not make the pickled eggs sweet.
- For other variations like beet juice and turmeric pickled eggs, you can ask and I'll gladly make them again.
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