Jalapeno Pickled Eggs
This Jalapeno pickled eggs recipe is mildly hot and bursts with awesome chili pepper flavors-NO canning variation for classic pickled eggs.
Servings 12 Servings
Calories 78kcal
Ingredients
- 12 Eggs
- 2 Jalapenos sliced
- 2 tablespoon Coriander seeds
- 2 Bay leaves
- 2 cups Vinegar
- 2 cups Water
- 1 tablespoon Salt
- 1 tablespoon Sugar
Instructions
Hard boil the eggs
- Cook the eggs on medium to high heat for about 12 minutes for well-cooked eggs. Adding half a teaspoon of baking soda while boiling can aid in easy peeling.
- Once done, peel and set the eggs aside.
Prepare the brine
- In a saucepan, combine water, vinegar, salt, and sugar.
- Bring this mixture to a boil and cook until the sugar completely dissolves.
- Set it aside to cool down to room temperature.
Arrange the eggs and jalapenos
- In a mason jar, place half of the jalapeno slices at the bottom.
- Stack the hard-boiled eggs on top until they fill about 80% of the jar's capacity.
- Add the remaining jalapeno slices, coriander seeds, and bay leaves.
- Pour in the cooled brine until the jar is about 95% full.
- Close the lid, and place it in the refrigerator for at least 3 days to let the flavors infuse.
- Enjoy as a delightful snack or toss it to your salad.
Notes
- Adjust heat by removing jalapeño seeds and membranes for milder spice.
- Enjoy pickled eggs as a snack, in salads, sandwiches, or on charcuterie boards.
- Store in the refrigerator for up to four weeks; avoid freezing to maintain texture.
Nutrition
Calories: 78kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 647mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg