Jalapeno Pickled Eggs
photo by ZebraKakies
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
18 eggs
- Serves:
- 9-18
ingredients
- 18 hard-boiled eggs, peeled
- 2 cups white vinegar
- 1 small onion, sliced
- 1 1⁄2 teaspoons mustard seeds
- 1 1⁄2 teaspoons dill seeds
- 1 1⁄2 teaspoons black pepper
- 6 garlic cloves
- 1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too)
- 4 -6 splashes hot sauce (optional)
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.
Reviews
-
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.
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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.
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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.
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RECIPE SUBMITTED BY
Zaney1
United States
Married for 22years.