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!
- 12 boiled eggs (cage free/organic)
- 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 cloves, slightly crushed add extra if you wish!
- 5 jalapeños 1/4” slices
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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.
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Carefully remove the boiled eggs into a bowl. Once the eggs are cool enough to handle, peel and rinse the eggs under cool water.
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Using a wooden toothpick, run it through the boiled eggs in a couple directions (but don't leave it in the egg), this allows the pickling liquid to flavor your eggs!
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Place all 12 eggs (once pierced with the toothpick), and set aside.
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In a large saucepan, add the white vinegar, water, spices, and slightly smashed garlic cloves. Heat to just boiling, and then turn off heat.
You will need a 2 quart jar (holds 8 cups).
You will have some extra pickling liquid left over.
Make some pickled eggs (a great way to use up Easter eggs), they are a wholesome protein snack! My husbands loves his pickled eggs. 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.
All The Best Dishes,
Lisa Torres
XO
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)
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