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Jalapeno pickled eggs

This Jalapeno pickled eggs recipe is mildly hot and bursting with chili pepper flavors. It's a simple and delicious snack or salad addition.

12 Eggs   2 Jalapenos,  sliced  2 tablespoons Coriander seeds   2 Bay leaves   2 cups Vinegar   2 cups Water  1 tablespoon Salt  1 tablespoon Sugar

INGREDIENTS

Hard boil the eggs for about 12 minutes, adding half a teaspoon of baking soda to aid in easy peeling. Peel and set aside.

STEP 1

1

Combine 2 cups water, 2 cups vinegar, 1 tbsp salt, and 1 tbsp sugar in a saucepan. Boil until sugar dissolves. Cool.

STEP 2

2

In a mason jar, layer sliced jalapenos at the bottom. Place hard-boiled eggs on top, filling about 80% of the jar. Add remaining jalapenos, coriander seeds, and bay leaves.

STEP 3

3

Pour cooled brine into jar, filling it 95% full. Close lid and refrigerate for at least 3 days to infuse flavors. Enjoy as a snack or in salads.

STEP 4

4

1. Adding half a teaspoon of baking soda while boiling the eggs can aid in easy peeling. 2. Letting the pickled eggs sit in the refrigerator for at least 3 days allows the flavors to infuse and develop fully.

Enjoy these delicious Jalapeno pickled eggs by snacking on them or adding them to your salad. Bursting with chili pepper flavors, they make a delightful treat!

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