Jalapeño Pickled Eggs

Serves 1
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Directions

  1. 1Chop up one jalapeño.
  2. 2Chop up one jalapeño.
  3. 3Chop up one jalapeño.
  4. 4Peel and prepare as many garlic cloves as desired, as there's no limit.
  5. 5Peel and prepare as many garlic cloves as desired, as there's no limit.
  6. 6Peel and prepare as many garlic cloves as desired, as there's no limit.
  7. 7Boil about 12 eggs.
  8. 8Boil about 12 eggs.
  9. 9Boil about 12 eggs.
  10. 10Peel the hard-boiled eggs.
  11. 11Peel the hard-boiled eggs.
  12. 12Peel the hard-boiled eggs.
  13. 13Place the peeled eggs into a Mason jar.
  14. 14Place the peeled eggs into a Mason jar.
  15. 15Place the peeled eggs into a Mason jar.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19In a pot, combine 1/2 cup of water and 1 1/2 cups of vinegar.
  20. 20In a pot, combine 1/2 cup of water and 1 1/2 cups of vinegar.
  21. 21In a pot, combine 1/2 cup of water and 1 1/2 cups of vinegar.
  22. 22Add 2 tablespoons of pickling salt (Morton's brand) and 1 teaspoon of sugar to the pot.
  23. 23Add 2 tablespoons of pickling salt (Morton's brand) and 1 teaspoon of sugar to the pot.
  24. 24Add 2 tablespoons of pickling salt (Morton's brand) and 1 teaspoon of sugar to the pot.
  25. 25Let the brine cool down for about 5 minutes.
  26. 26Let the brine cool down for about 5 minutes.
  27. 27Let the brine cool down for about 5 minutes.
  28. 28Pour the warm brine into the jar over the eggs and spices.
  29. 29Pour the warm brine into the jar over the eggs and spices.
  30. 30Pour the warm brine into the jar over the eggs and spices.
  31. 31Let the pickled eggs come to room temperature before putting the lid on it.
  32. 32Let the pickled eggs come to room temperature before putting the lid on it.
  33. 33Let the pickled eggs come to room temperature before putting the lid on it.
  34. 34Place 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.
  35. 35Place 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.
  36. 36Place 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.
  37. 37Consume the entire jar within two to three months.
  38. 38Consume the entire jar within two to three months.
  39. 39Consume the entire jar within two to three months.

Ingredients

  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • 12 eggs
  • 12 eggs
  • 12 eggs
  • peppercorns
  • peppercorns
  • peppercorns
  • mustard seed
  • mustard seed
  • mustard seed
  • dill
  • dill
  • dill
  • allspice
  • allspice
  • allspice
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • coriander
  • coriander
  • coriander
  • 2 whole cloves
  • 2 whole cloves
  • 2 whole cloves
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1.5 cups vinegar
  • 1.5 cups vinegar
  • 1.5 cups vinegar
  • 2 tablespoons pickling salt
  • 2 tablespoons pickling salt
  • 2 tablespoons pickling salt
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 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.