Last Updated May 31st, 2019 at 07:29 pm by Lisa
Make old-fashioned homemade deli-style Spicy Pickled Eggs. Use up extra Easter eggs in this fun easy recipe, a healthy protein packed snack ready in 7 days!
Make some pickled eggs (a great way to use up Easter eggs), they are a wholesome protein snack! As a matter of fact, I will be making a batch very soon with a little turmeric and some yellow chiles, for a twist on this classic recipe.
Why Use Fresh Jalapenos In This Pickled Egg Recipe?
- they add the spicy kick you are looking for
- the color looks great in your pickled egg jar
- the slices jalapeno sliced are tasty, and can be used on tacos, these awesome Tater Tot “Totchos” nachos!
More Homemade Quick Pickle Recipes:
- If you like pickled things, try these Refrigerator Pickled Green Beans, they are perfect for a Bloody Mary garnish or a healthy snack.
- Pretty pink Pickled Red Onions are made in under and learn different ways to use them! (they are awesome on grilled burgers and tacos)
- Make some Jalapeno Garlic Dill Refridgerator Pickles, they are easy and no canning required!
Spicy Pickled Eggs made homemade, but taste like a famous deli!
Make old-fashioned homemade deli-style Spicy Pickled Eggs. Use up extra Easter eggs in this fun easy recipe, a healthy protein packed snack ready in 7 days!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 88kcal
Ingredients
note: you will need a large 2 quart (8 cups) Mason jar with a clamp closure or tight-fitting lid
- 12 boiled eggs (cage free/organic)
pickling liquid:
- 4 cups distilled white vinegar
- 4 cups water
- 1 tablespoon sea salt
- 1 tablespoon whole peppercorns
- 2 tablespoons pickling spice
- 1 teaspoon crushed red pepper
- 6 garlic cloves, slightly crushed add extra if you wish!
- 5 jalapeños 1/4” slices
Instructions
make the boiled eggs:
- Place 12 eggs in a large deep pan, cover the eggs with cold water. (TIP: Some people add a splash of vinegar or dash of baking soda to the water and say it helps them peel!) Bring to full boil, then turn off heat. Put a lid on your pot, and let rest for at least 20 minutes.
- Carefully remove the boiled eggs into a bowl. Once the eggs are cool enough to handle, peel and rinse the eggs under cool water.
- Using a wooden toothpick, run it through the boiled eggs in a couple of directions (but don’t leave it in the egg), this allows the pickling liquid to flavor your eggs!
make the pickled eggs:
- Place all 12 eggs (once pierced with the toothpick), and place in a large clear clean clamp jar.
- Next, slice the fresh jalapenos into 1/4″ slices, set on top of boiled eggs in your jar.
- In a large saucepan, add the white vinegar, water, spices, and slightly smashed garlic cloves. Heat to just boiling, and then turn off heat.
Carefully pour the hot pickling liquid over the hard-boiled eggs and jalapeno slices. Wait for the liquid to cool, with the jar open for about one hour, then place in the refrigerator.
Wait about 7 days, and your Spicy Pickled Eggs are ready to eat!
- Keep these pickled eggs cold in the refrigerator, eat within a couple of weeks.
Notes
You will need a 2-quart jar (holds 8 cups).
You will have some extra pickling liquid left over.
Nutrition
Calories: 88kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 653mg | Potassium: 111mg | Vitamin A: 7.2% | Vitamin C: 9.4% | Calcium: 4.7% | Iron: 5.8%
Maxine says
May 24, 2018 at 1:50 PMLoved these! I was looking for a simple and flavorful pickled eggs recipe, and this one was perfect.
Sam says
July 16, 2018 at 2:24 PMAbsolutely love this recipe. I’m dropping a pickled egg into my bloody mary as I write this! Thanks for sharing!
whLisa says
July 16, 2018 at 3:47 PMThat is awesome Sam! We love pickled eggs, but to put one in a bloody mary??? Wow what a great garnish idea! Did you see I have a recipe for Homemade Roasted Hatch Chile Bloody Mary Mix? Plus I show you how to make pickled green beans for the garnish! Keep on sipping and stay cool this summer, thanks for your comment!! Here is the link to the recipes…https://www.delicioustable.com/roasted-hatch-chile-spicy-bloody-mary-mix/
Mike says
August 6, 2018 at 9:12 PMYou don’t specify if the jalapeño pepper slices should be thrown in with the rest of the ingredients to boil or whether they should be added to the jar after everything has boiled. Please advise. Thanks!
Lisa says
August 6, 2018 at 9:24 PMHello Mike!
The recipe instructions are…
In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces, and 5-8 jalapeno slices.
Divide the cucumbers between the jars, they should fit in tight.
Ladle lukewarm brine into jars and cover the cucumbers completely, fill within 1/2″ of jar rim.
So you will fill your jars with the garlic, dill, fresh cut jalapenos, and cucumbers, then ladle in the warm brine.
Hope that is clear, enjoy your pickles!
Mike says
August 7, 2018 at 5:11 AMThanks for the quick reply, but I am referring to the Spicy Pickled Eggs recipe. It calls for 5 jalapeños slices 1/4” thick. However, it does not specify whether they should be added to the other spices and garlic to be boiled, or whether they should just be added AFTER everything has boiled and just placed in the jar with the hard boiled eggs. Thanks again.
Lisa says
August 18, 2018 at 11:53 AMMike! So sorry, my sincere apologies…just slice and place them in the jar. They stay green and the heat comes off of them just fine as the hot brine cooks them so to speak, hope you enjoy your pickled eggs!
Brian Simmons says
August 16, 2018 at 10:58 PMAfter the 7 days do i need to keep in fridge or can i leave out when done?
Lisa says
August 18, 2018 at 11:55 AMThese must stay refrigerated to be safe, because they are not canned and sealed from bacteria. I have seen delis with them on the counter, but would not advise that as being a food safe practice. Enjoy your pickled eggs!
Sean b says
September 25, 2018 at 1:46 PMShy has your brine brownish tinted but mine is clear? Are you leaving out secret ingredients?
Lisa says
September 28, 2018 at 9:17 PMHey Sean, ahh nope! Did you add pickling spice and everything the same as the recipe? Not sure what happened…but hope they taste great and thanks for the rating.
Ann Padilla says
October 11, 2018 at 5:11 PMIs there any way they can keep more than 2 weeks?
ann
Lisa says
October 11, 2018 at 7:18 PMHi Ann, As long as they are kept refrigerated and covered in pickling solution they will be food safe. I would eat them within in 3 weeks max. Enjoy your pickled eggs!!!
ted says
October 18, 2018 at 7:02 PMinstead of boiling, steam the eggs for exactly 12 min.
BE SURE TO USE A HOT PAD GLOVE
put 1 inch of water in a pot that a veggie steamer will fit in the same as you would to steam veggies.
place the eggs in the steamer & when the water starts to boil, place the steamer in the pot & cover.
set the timer for 12 mins.
while they are steaming, fill a bowl with COLD water & ICE, be sure it is big enough to hold the eggs, water & ice.
when the timer goes off in 12 mins, IMMEDIATELY immerse the steamer with the eggs in the ice water & let cool for about 15 mins.
add ice if needed.
the eggs shells will peel off the eggs without sticking & tearing them.
Lisa says
October 18, 2018 at 7:28 PMTED! You are a genius, never heard of this way to boil eggs before! I am so going to make eggs this way next time, would you mind if I update my tips section in the recipe and give you BIG thank you?
Ted says
October 22, 2018 at 6:26 AMI wish I could take credit for it, but I read somewhere else.
Just passing it on.
BTW, it works.
Feel free to update it.
Madeline Jones says
January 30, 2019 at 5:31 PMI was excited to put my 2 quart clamp-lid jar to use but when I peeled my eggs and placed them in the jar they only filled the jar a quarter full. I placed my eggs in my 1 quart clamp-lid jar and they fit perfectly. I originally cut the recipe for the brine down to one third and this amount filled my jar.
Rodney Lux says
March 21, 2019 at 7:04 PMwill there be a lot of brine left over?
Lisa says
March 21, 2019 at 8:04 PMHi Rodney, If you use a 2-quart jar as the recipe states, it will all fit just fine! Can you do me a favor and re-rate the recipe if you make it? It is a great recipe, people love it!
Angela Sheree says
May 19, 2019 at 6:35 AMSo glad I found a recipe without sugar added! These are great, and the second time I made them I doubled the recipe since I had 6 dozen mini eggs and added onions and red bell peppers to the tops of the jars with the eggs.
Lisa says
May 19, 2019 at 7:54 PMAngela! That is so funny, I don’t get why sugar would be in a pickled egg : ). So thrilled you love them, this recipe has been such a hit with readers that I have 2 more pickled egg recipes coming out soon. So glad you doubled the recipe, curious what “mini” egg you used? Really like that you added red bell pepper and onions, how pretty would that look. Thanks for making our recipe and for your comment and rating, it helps us so much!
Joel Rodriguez says
May 25, 2019 at 1:22 AMI love pickled eggs and I love spicy food so i know I’ll love this recipe, Thats not why I’m making this reply, actually I wanted to know, can you make them last longer then two weeks? You said eat within two weeks but is there something I can do to make a whole huge batch of like 48 eggs or more all at once and it last me as l need? I don’t have the time to constantly Make 12 at a time and sometimes I don’t eat them for a while but when I do 12 won’t be enough for even a week lol. I LOVE pickled eggs. Also do you have a pickled sausage recipe I could look at as well or can I use this for sausage as well?
Lisa says
May 27, 2019 at 11:00 AMHey Jose! Well that is a great question about making pickled eggs last than more than 2 weeks. I did some research for you and according to The National Center For Home Food Preservation: https://nchfp.uga.edu/how/can_06/pickled_eggs.html “Storing Eggs-After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, 1 to 2 weeks are usually allowed for seasoning to occur. Medium or large eggs may require 2 to 4 weeks to become well seasoned. Use the eggs within 3 to 4 months for best quality.” So there you go! Actually, I am working on another pickled egg recipe for you all right now! I had never heard of pickled sausage, but looked it up and it is a thing! Very interesting. Basically, cooked sausage put into a cooled brine and rest for a couple of weeks. I don’t have that on my site right now, but it looked very interesting! Thanks Jose for loving this recipe, it is SO popular….and I will have more to come. Happy Cooking!
Caroll says
May 26, 2019 at 5:26 AMCan you edit the recipe, unless i misread, it says 6 cloves slightly crushed. I was going to slightly cursh 6 cloves 😂. Instructions say crushed garlic. Makes more sense to crush garlic cloves, not cloves. But i am going to make these as soon as I get garlic and jalapenos. Can’t wait
Lisa says
May 27, 2019 at 11:01 AMCaroll! YES, and thank you so much. I just fixed that on the recipe card. I am working on a new pickled egg recipe that will be quick and easy like this one, but a new twist! So stay tuned, it will be out soon. Happy Cooking, and thank you for being an awesome reader!
Steve says
June 20, 2019 at 3:12 PMFirst off, once your family and/or friends try these eggs they don’t have a chance of lasting two weeks! Just for fun I added several asparagus (spare gas) shoots to see how they would take to the pickling process along with the eggs. It may sound as though you are building a human gas bomb LOL, but no worries, the recipe yields excellent tasting eggs, asparagus shoots, and jalapeno slices that went over BIG in my circle of peeps!
Second (double) batch currently in fridge “maturing”. Hate to wish life away, but cant wait till next week when the second batch is done! Thinking eggs and green beans on the next batch!
Thanks for the fun and great recipe Lisa!
Steve
Lisa says
June 20, 2019 at 3:17 PMSteve! Thank you so much for this wonderful comment!!!! They don’t last in ours either!!! LOL (Would you mind if I quote you in the recipe card by first name only?) As a matter of fact this recipe is such a hit I made a new one with Hot Pickled Yellow peppers, plus homemade pickling spice and a GREAT way to steam eggs and peel them! Those will be on the website very soon. Wow, what a great idea to put asparagus in there! I have a quick pickled green been recipe on the site that we like in bloody marys, so easy and FUN! Thanks again for reading along Steve and for being so creative with your pickled eggs!! Happy Cooking.
Brianna says
June 21, 2019 at 3:57 PMI’ve made this recipe three times with a homemade pickling spice and love it! I normally don’t like jalapeños, but I do love these pickled ones. I have added about twenty to my jar instead of five. I wanted to say that the leftover pickling liquid can be used as a salad dressing with olive oil. I also use the liquid after it has been pickled as a vinaigrette o my salads and wraps with kalamata olives and mayonnaise. And of course, the pickled jalapeños.
Lisa says
June 22, 2019 at 12:56 PMBrianna! Well, thank you SO much for not only making the pickled eggs 3 times but leaving such a wonderful comment and idea! I so appreciate your tip about the dressing, what a great idea! I often make my salad dressings by shaking them in a small mason jar, my Mom always made it that way, so easy and stores so well in the fridge. I just finished a new pickled egg recipe with homemade pickling spice and some egg cooking/peeling tips that will be on the site soon..I made a Hot Yellow Chili Pepper pickled eggs this time, so glad you love the recipe and thanks for the FIVE STARS!
Daniel says
June 24, 2019 at 9:35 AMNice recipe and I have my first batch in the fridge.
I’m just wondering about reusing the pickling solution again for the next batch. Probably best to do it fresh every time… ?
Lisa says
June 24, 2019 at 6:15 PMHey Daniel, Thanks so much! Well as long as the solution has been refrigerated the whole time you should be fine. The main food safety issue with this recipe is to cool the eggs and the liquid before combining. I have a new recipe coming on the site for Hot Chili Pepper Pickled Eggs, Homemade Pickling Spice, and some amazing tips on cooking eggs that will make life alot easier when it comes to peeling. Stay tuned, and thanks again for your wonderful comment!