Jalapeno Pickled Eggs

Please note this is not a canning recipe!

Ingredients

• 16 eggs (hard boiled and peeled)

• 1 cup of white vinegar and 1 cup of apple cider vinegar. You can also use just two cups of one type of vinegar in the recipe.

• 2 cups of water

• 1 Tbsp of pickling salt

• 4 garlic cloves (peeled & smashed)

• 4 jalapeños (thinly sliced)

• 1 1/2 tsp of pickling spice

• 1 tsp of mustard powder

• 1 tsp of fresh paprika

Instructions

• Boil eggs and peel them

• Add the vinegar, water and salt to the medium saucepan to make the brine. Heat until boiling and the salt is fully dissolved. 

• Divide and add the thinly sliced jalapeños, smashed garlic and spices to the two mason jars.

• Add your cooled and peeled hard-boiled eggs to the mason jars, to join the jalapeños, garlic & spices. 

• Pour in the hot brine and let cool, uncovered, for 1-2 hours.

• Secure with an airtight lid and place in refrigerator.

• Wait for 7 full days before consuming to allow the flavours to penetrate the eggs. Finish within 4 months.

Let’s make some pickled jalapeño eggs!!

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