Spicy Pickled Eggs
Spicy pickled eggs are a flavorful and tangy snack, combining the richness of hard-boiled eggs with a spicy brine of jalapeños, garlic, and apple cider vinegar. The perfect addition to your snack collection or as a vibrant garnish for salads and charcuterie boards, these eggs pack a punch with every bite. With just a few ingredients, you can make these zesty, spicy pickled eggs that develop more flavor the longer they sit.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 3+ days
- Yield: 12
- Category: Snack, Appetizer
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 12 hard-boiled eggs, peeled
- 3 cloves garlic, smashed
- ½ small onion, sliced
- 2 jalapeños, sliced (or use habaneros for extra heat)
- ½ cup sliced carrots (optional)
- 1 tbsp black peppercorns
- 1 tsp mustard seeds
- 1 tbsp sugar
- 1 tbsp salt
- 2 cups apple cider vinegar (or white vinegar)
- 1 cup water
- 1 bay leaf
- 1 tsp red pepper flakes
Instructions
- In a saucepan, combine apple cider vinegar, water, salt, sugar, black peppercorns, mustard seeds, red pepper flakes, and bay leaf. Bring to a boil, then let it cool slightly.
- In a large jar, layer the hard-boiled eggs, onion, garlic, jalapeños, and carrots (if using).
- Pour the warm brine over the eggs until they are fully submerged.
- Seal the jar and let it cool at room temperature for 1 hour.
- Refrigerate for at least 3 days for the best flavor. The longer they sit, the spicier they become.
- Enjoy as a snack, in salads, or as part of a charcuterie platter!
Notes
- Spicier Version: Replace the jalapeños with habaneros or add more red pepper flakes for extra heat.
- Pickled Veggie Combo: Add cucumbers, bell peppers, or radishes to the jar for a pickled egg and veggie combo.
- Sweetness Adjustment: Increase sugar if you prefer a sweeter brine.
- Storage: Store in the fridge for up to 1 month. The flavor intensifies over time.
Find it online: https://recipesbyjanet.com/spicy-pickled-eggs/
