Jalapeno Pickled Eggs
These simple-to-make jalapeno pickled eggs are the perfect high-protein delicious snack!
Servings: 10 eggs
Equipment
- 1 quart wide mouth mason jar
Ingredients
- 10-12 eggs depending on the size of your eggs
- 1 cup apple cider vinegar
- ¾ cup filtered water
- 1 ½ tablespoon pink salt or sea salt I would suggest not using table salt
- 2 tablespoon sugar
- 1 teaspoon black peppercorns
- 4 garlic cloves
- 2 jalapeno peppers sliced
- a few thin slices of red onion
Instructions
- Hard boil your eggs. I like to use this method. Place your eggs in a saucepan and cover with water. Bring it to a boil then turn off the heat, cover, and let sit 12 minutes. Rinse with cold water for a couple of minutes, then peel. Or boil eggs with your own method.
- Peel eggs and set in a bowl.
- Slice your jalapenos, thinly slice some red onion, and peel your garlic cloves, and then hit them gently with the side of your knife to break them open.
- In a saucepan over medium heat, heat water, vinegar, salt, and sugar. Bring to a simmer and stir until salt and sugar are dissolved. Turn off heat.
- In a quart wide mouth mason jar layer in the eggs, peppercorns, garlic cloves, jalapeno slices, and red onion slices.
- Pour hot brine over eggs and seasonings in the jar. Leave about a ¼ inch headspace. Make sure all eggs are under the brine for safety. Seal with a lid. It's best to use a plastic lid for this because of rust, but if you don't have one you can check for rust every week or so and switch lids when needed.
- Refrigerate for about 4-7 days before eating for a well-pickled egg. Eat within 4 months.