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: 360IU | Vitamin C: 7.8mg | Calcium: 47mg | Iron: 1mg
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Loved these! I was looking for a simple and flavorful pickled eggs recipe, and this one was perfect.
Absolutely love this recipe. I’m dropping a pickled egg into my bloody mary as I write this! Thanks for sharing!
That 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/
You 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!
Hello 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!
Thanks 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.
Mike! 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!
After the 7 days do i need to keep in fridge or can i leave out when done?
These 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!
Shy has your brine brownish tinted but mine is clear? Are you leaving out secret ingredients?
Hey 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.
Is there any way they can keep more than 2 weeks?
ann
Hi 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!!!
instead 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.
TED! 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?
That’s how my mother would prepare most everything needing to be peeled after boiling including potatoes!! It really works. (I’m 66 yrs old, so it goes back a long time)
That is great to hear Kathy, thanks so much!
I wish I could take credit for it, but I read somewhere else.
Just passing it on.
BTW, it works.
Feel free to update it.
I 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.
will there be a lot of brine left over?
Hi 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!
So 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.
Angela! 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!
I 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?
Hey 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!
Can 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
Caroll! 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!
If your pickling spice contains clove it will make the brine take on a brown color. The difference could be related to the variety of pickling spice used.
Lance, good point and mine does! I have a new recipe coming on the website to make your own pickling spice too so look for that!
First 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
Steve! 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.
Couliflour and carrots
That would be a GREAT addition!!!
I’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.
Brianna! 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!
Nice 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… ?
Hey 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!
Is it super spicy? I like spice but not to the point that I sweat while eating 🙂 Also, once they are gone can I just add more eggs to the leftover brine?
Hi Nicole, it is not that hot, and you can add fewer Jalapenos? One thing to consider is that heat can vary among jalapenos, and the seeds and white part contain most of the spicy flavor. The pickled flavor is more dominant (IMO). You can reuse the liquid if it has been chilled in the refrigerator the whole time.
Lisa, you need to modify this recipe as far as the liquids are concerned. A one quart container is only 4 cups, empty. When you add the eggs it’s probably half that. Your recipe calls for 8 cups of liquid which is probably four times as much than you need. I used two 1 pint mason jars and fit 6 eggs in each. I only used 2 cups of water and 2 cups of vinegar and after filling the containers I still had about half the liquid left over, and this was after I cut the liquid in half to begin with. I did half all the other ingredients also to make it proportional to the original recipe. Just saying you should modify recipe. I will be waiting a week to find out how nice these taste. Thanks for the recipe.
Hey John, Thanks so much for the comment and the rating! I hope you love these pickled eggs, I just put up a new recipe to make your own pickling spice and have ANOTHER new Pickled Egg recipe coming on this week! I took a look at my recipe, it calls for a 2 quart Mason jar (which is huge) and yes you will have some pickling liquid left over. That is intentional as you want you eggs and jalapenos completely covered for food safety. Let us know how your eggs turn out!