Jalapeno Pickled Eggs

"This recipe comes from cooks.com. It was submitted by Jo. My husband loves the jalapeno picked eggs we can buy at a local store. They are expensive though so I wanted to see if I could make some up. I couldn't find a recipe like we were looking for here but I did find this one online. He said they are really good. I cut the original recipe in half and added more garlic. We didn't add the hot sauce and he said they didn't need it, they were plenty hot enough without so it is up to how hot you like stuff. Time does not including egg cooking or the marinating for 1 week."
 
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photo by ZebraKakies photo by ZebraKakies
photo by ZebraKakies
photo by beetlegirl60 photo by beetlegirl60
photo by ZebraKakies photo by ZebraKakies
Ready In:
15mins
Ingredients:
9
Yields:
18 eggs
Serves:
9-18
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ingredients

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directions

  • Put peeled eggs in a 2 1/2 quart jar.
  • We used a clean leftover dill pickle jar.
  • If you use more eggs you will need a bigger jar.
  • Boil all ingredients (except eggs, of course) for 15 minutes.
  • Pour hot mixture over eggs until eggs are covered.
  • Add hot water to jar to fill if needed.
  • Marinate in refrigerator for 1 week before using.
  • The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
  • We didn't do that so I can't attest to it's results.

Questions & Replies

  1. Has anyone used fresh jalapenos. They are ready in the garden so I would like to use them if I could.
     
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Reviews

  1. I am trepidacious about no salt. In the past I have pickled everything with salt. I do not know how you can call it brine without some salt. I shall try it with salt. Also curious about the proportions and getting 3 dozen eggs into a “leftover pickle jar.” And 1 1/2 Dill Seed. One and a half what? Teaspoons, tablespoons or bottle caps? I will check back in once I have completed the recipe, with red food coloring also.
     
  2. Never, ever poke eggs to be pickled with anything that is not thoroughly sterilized! And definitely not ever with toothpicks! You might get lucky or you might get botulism. It's easy for a toothpick to become contaminated and deposit pathogens in the yolk, which are then sealed up by the egg white closing in on the hole after the toothpick is removed.
     
  3. Delicious! Couldn’t find dill seeds, but did find plain ole’ dill. When first tried I thought it needed salt, added a little bit to the jar for the night. So delicious. Used 12oz jalapeño can with a few carrot slices already in the can. Did add a lil’ water to fill to top. Not all gone yet, but just made 27 more eggs for when I run out. Used a 26oz can of jalapeños this time (each bite needs a slice of pepper). About 3 cups of vinegar & added a lil’ salt. A half an egg with a slice of jalapeño, piece of onion, and some of the marinade is amazing. Thank you.
     
  4. Just made a batch and I'm super excited to try them. Waiting for a week now.. I'll update after I get to taste them!
     
    • Review photo by ZebraKakies
  5. Just made a batch today. I'll know in about a week how they turned out. I added a tblspn of crushed red peppers to the brine since I like them on the hotter side. I increased the egg count to 25 and adjusted the ingredients accordingly.
     
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Tweaks

  1. I poked each egg in several spots and added some of my favorite hot sauce.
     

RECIPE SUBMITTED BY

Married for 22years.
 
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