These jalapeño pickled eggs are a delicious and spicy riff on the classic bar food.
I can’t believe I had never tasted pickled eggs until I made these jalapeño pickled eggs. I have made tea eggs and soy eggs, and have been branching out by making pickled carrots and onions, so I finally felt a little more brave about making pickled eggs.
What a happy surprise. They were so good!
Ingredient list for making jalapeño pickled eggs:
Apple cider vinegar and water
Jalapeños, onions, and garlic
Cloves, cumin seeds, oregano, a bay leaf
Hard boiled eggs
How to make jalapeño pickled eggs:
First, you cook the vinegar, water, onion, jalapeños, sugar, and spices for about five minutes, until the sugar dissolves and the onions are tender.
Next, you let the liquid mixture cool.
Fill a quart sized canning jar, or this Working Glass with a lid with the hard boiled eggs, and pour the pickling liquid over the eggs to completely submerge them. Refrigerate the eggs for up to seven days before eating. While you can eat them the next day, the longer you let them sit in the liquid, the more the the pickle flavor will penetrate the eggs.
While these pickled eggs aren’t as pretty as pickled beet eggs, they are pretty much my favorite pickled egg because of their flavor (I love anything jalapeño), and also because, well, beets…
You can enjoy these eggs as is, straight from the jar, which the traditional way to eat them.
I also used some of the pickled eggs to make deviled eggs, topping each with a piece of pickled jalapeño using this recipe. They were so tasty!
Happy National Pickle Month! If you like pickles, we have even more pickle recipes for you. organized by Culinary Adventures with Camilla!
Jalapeño Pickled Eggs Recipe
Author: Karen Kerr
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1/2 cup plus 1 tablespoon sugar
- 6 cloves
- 2 jalapeños, sliced in half lengthwise
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1/2 teaspoon dry oregano (preferably Mexican)
- 1/4 onion, thinly sliced
- 1 garlic clove, peeled
- 6 hard boiled eggs, peeled
How to cook Jalapeño Pickled Eggs Recipe
- Simmer all of the ingredients in a sauce pan for about five minutes, until the sugar dissolves and the onions are translucent.
- Remove the pan from the heat and let cool. Remove the bay leaf.
- Fill a jar with the eggs and pour the liquid, including the onions and jalapeños, over the eggs to completely submerge them.
- Refrigerate the eggs for up to seven days.
Karen’s Kitchen Stories
eggs, pickled eggs, jalapeños
appetizers, bar food
This recipe was adapted from Simply Recipes.
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