Description
These Spicy Jalapeño Pickled Eggs offer a tangy explosion of flavor paired with a delightful crunch, perfect for appetizers or snacks.
Ingredients
Scale
- 12 hard-boiled eggs, peeled
- 1 ½ cups apple cider vinegar
- 1 ½ cups water
- 1 ½ tsp salt
- 2 garlic cloves, peeled
- 2 jalapeños, sliced
- ½ tsp black peppercorns
- ½ tsp mustard seeds
Instructions
- Combine 1 ½ cups apple cider vinegar, 1 ½ cups water, and 1 ½ teaspoons salt in a saucepan. Bring to a boil over high heat, stirring gently until the salt has dissolved completely.
- Ensure your hard-boiled eggs are peeled and ready. In a large jar, neatly pack the peeled eggs, followed by the sliced jalapeños, black peppercorns, mustard seeds, and garlic cloves.
- Pour the hot vinegar mixture over the packed ingredients in the jar, ensuring everything is submerged. Leave a little space at the top of the jar to avoid overflow.
- Seal the jar tightly with the lid. Allow it to cool to room temperature before transferring it to the refrigerator.
- Refrigerate the jar for at least 7 days before indulging for the best flavor.
Notes
For a milder flavor, consider using white vinegar or deseeding the jalapeños. Store them in the fridge where they can last up to 1 month.
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg