If you’re a fan of pickles, you’re going to adore this jalapeno pickled eggs recipe! It’s a fantastic way to utilize those surplus eggs from the summer. Plus, they make for a delicious, protein-rich snack. The best part? These jalapeno pickled eggs are ready to eat in just seven days, and no canning is necessary. You’ll be savoring this protein-packed dish before you know it.
The Benefits of Pickled Eggs with Jalapeos
Don’t let those dusty jars of pickled eggs at the grocery store deter you from trying these! Homemade is always SO. MUCH. BETTER. Especially if you’re using fresh eggs from your own flock or local CSA. Here are the top three reasons why you should be whipping these up this week:
- Preserve Summer Surplus Eggs: Chickens lay eggs according to hours of daylight. During the long days of summer, they are cranking out an egg nearly every day, while in the dark days of winter, they may stop laying for months at a time. Plus, summer eggs are more nutritious than winter eggs because the hens are out foraging for greens, bugs, frogs, you name it! Therefore, summer is a great time to start packing away those extra eggs to enjoy later on in the year.
- Delicious, Healthy Snack: Eggs ARE healthy for you, as long as they are organic and pasture-raised. Not all eggs are created equal. The important thing is to consume eggs from hens that are living their lives as God intended: outdoors, eating greens and bugs, getting fresh air, and vitamin D from the sun.
- Self-sufficiency: Being as self-sufficient as possible is important to many of us, so finding new ways to preserve food is always on our minds. Adding jalapeno pickled eggs to the list of foods that can be preserved and packed away for leaner times is such a blessing!
Making jalapeno pickled eggs is super easy and fast. Here’s how you can do it:
- 16 eggs (pasture-raised, organic)
- 2 cups of white vinegar or apple cider vinegar
- 2 cups of water
- 1 Tbsp salt
- 3 garlic cloves (peeled & smashed)
- 2 jalapenos (thinly sliced)
- 1 1/2 tsp whole black peppercorns
- 1 1/2 tsp mustard seeds
- 1 1/2 tsp coriander seeds
- ½ tsp red pepper flakes (optional for a bit more heat)
- 2 bay leaves
Gather ingredients and supplies first. A large jar, eggs, vinegar, water, sugar, salt, and your choice of spices—including jalapenos—are needed. Make brine first. Heat the vinegar, water, sugar, and salt in a pot until they dissolve. Mix in spices and jalapenos.
Start cooking eggs while making brine. Cool and peel them after hard-boiling. Now fill the jar. Pour hot vinegar over peeled eggs in container. Cool for many hours. Seal and refrigerate the container when cool. Try to wait a week before eating the eggs. You’ll improve their taste!
Pickled eggs are delicious alone, in salads, or as deviled eggs. They’ll last around 4 months in the fridge, although they may get rubbery after the first month, so eat them within that time.
How to Store Jalapeno Pickled Eggs
Refrigerating an airtight container of jalapeo pickled eggs is recommended. They have a four-month shelf life if stored correctly. However, as time passes, their texture might become rubbery, so I find that the first month is always the greatest.
How to Use Jalapeno Pickled Eggs
Jalapeno pickled eggs have so many great uses! They can be a snack, appetizer, or incorporated into your main course. Here are some ideas:
- Make into deviled eggs
- Slice on toast with avocado
- Chop in a lettuce salad
- Add to a charcuterie board
- Make into egg salad
- Add the pickled jalapenos to nachos
- Pop into your mouth anytime for a high-protein snack!
FAQ About Jalapeno Pickled Eggs
How long will pickled eggs last? If stored properly, they should last up to 4 months. However, the pickled eggs can start to get rubbery if left in the brine for too long. It’s best to consume them within a month for optimal results.
How spicy are jalapeno pickled eggs? These can really pack a good punch! It really comes down to the jalapenos, though. Some can be fairly mild where others will make you sweat! If you’re nervous about them being too spicy, start with just 1 jalapeno and see how that goes.
Do I have to add jalapenos? Definitely not! If you don’t like spice, feel free to leave the jalapenos out. There will still be plenty of delicious flavor from the other herbs and spices. Feel free to add some dill if you’d rather a dill pickle flavor profile.
Do pickled eggs have to stay in the fridge? Definitely keep them cold. Because they are not canned, these jalapeno pickled eggs should be kept refrigerated.
Do I have to wait 7 days before eating the pickled eggs? You need not wait 7 days, although doing so will be rewarding. On day 1, the egg will probably taste the same as any other hard-boiled egg. More flavour will develop in the eggs as they soak in the brine.
Can raw eggs be pickled? No, they must be fully cooked (hard-boiled). If you are wanting to preserve raw eggs, definitely check out my article Water Glassing Eggs for Storage. That is the perfect method for preserving raw eggs, even at room temperature!
So, there you have it. A simple, delicious, and healthy recipe for jalapeno pickled eggs. Give it atry and let the flavors surprise you. Happy pickling!
I’m always looking for tasty ways to use our extra homestead eggs, so this jalapeno pickled eggs recipe has definitely become a favorite of ours! I can’t wait to hear what you think – definitely leave a comment and rating below!
Remember, the key to a delicious batch of jalapeno pickled eggs is patience. Let the eggs sit in the brine for at least a week to allow the flavors to fully develop. Trust me, the wait is worth it!
So, are you ready to take your egg game to the next level? With this recipe in your arsenal, you’ll be well on your way to becoming a pickling pro. Enjoy!