Description
Delightful and tangy pickled eggs with a spicy kick from jalapeños, perfect for gatherings and summer picnics.
Ingredients
Scale
- 8–10 hard-boiled eggs
- 2 cups apple cider vinegar
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- 1 cup sliced jalapeños
Instructions
- Start by hard-boiling the eggs using an Instant Pot.
- Once the eggs cool, peel them carefully.
- Slice the jalapeños about ¼ inch thick.
- Prepare the pickling brine by adding the vinegar, sugars, seasonings, and jalapeños to a saucepan and heat until sugars dissolve.
- Place the eggs in a jar and layer them with the jalapeños using a slotted spoon.
- Pour the brine over the eggs, filling the jar up to ¼ inch of headspace.
- Let sit for 30 minutes before adding the lid.
- Once the eggs cool to room temperature, refrigerate them.
- Enjoy your pickled eggs for up to 3-4 months when stored properly in the refrigerator.
Notes
For extra flavor, let the eggs soak in the brine longer. Experiment with different types of peppers for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 120
- Sugar: 14g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 186mg
Keywords: pickled eggs, cowboy candy, spicy snacks, appetizers