Description
Sweet, tangy, and slightly fiery, these pickled eggs soak in a bold jalapeño brine that transforms simple hard-boiled eggs into a crave-worthy snack. Perfect for meal prep or refrigerator pickling.
Ingredients
• 8–10 hard-boiled eggs for 1-quart wide-mouth jar OR 8 hard-boiled eggs divided between 2 pint wide-mouth jars
• 2 cups apple cider vinegar
• 1 cup white sugar
• 1 cup brown sugar
• 1 tsp garlic powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 cup sliced jalapeños (about 1/4 inch thick, seeds optional for heat preference)
Instructions
1. Hard-boil eggs, cool them, and peel the shells.
2. Slice jalapeños into rounds about 1/4 inch thick, removing seeds if desired.
3. In a large pot combine apple cider vinegar, white sugar, brown sugar, garlic powder, turmeric, cayenne pepper, and jalapeños.
4. Heat the mixture until the sugars dissolve and jalapeños begin to soften.
5. Place peeled eggs into wide-mouth jars and layer with jalapeño slices.
6. Pour the hot brine over the eggs leaving about 1/4 inch headspace.
7. Let jars sit for 30 minutes, then seal with lids.
8. Cool to room temperature and refrigerate.
9. Allow eggs to pickle for 5–7 days before eating.