Pickled Eggs with Jalapenos
Make old-fashioned homemade deli-style Pickled Eggs with jalapenos, garlic, and pickling spice. A low-carb keto protein-packed pickled egg recipe ready in 7 days.
- 18 boiled eggs (cage free/organic)
- 4 cups distilled white vinegar
- 3 cups water
- 1 tablespoon sea salt
- 1 tablespoon whole peppercorns
- 2 tablespoons pickling spice you can use more to make brine darker!
- 1 teaspoon crushed red pepper
- 6 garlic cloves, slightly crushed add extra if you wish!
- 5 jalapeños ¼” slices, wear gloves!
eggs and jalapenos
The method I like the best is to "steam boil" eggs. Add water to a large pan with a lid, bring the water to a boil, and set a steamer basket in the water. Carefully add eggs to steamer basket, cover, and let steam at high heat for 12 minutes. Fill a large bowl with ice and water.
Remove eggs to ice bath for 15 minutes, roll crack and the peels on a board, they slip RIGHT OFF! I love making eggs this way.
Push a clean stainless fork into each egg, this helps brine get into the eggs. (Don't use any wooden items like toothpicks-it can be non-food-safe when pickling). Place all 18 eggs in a large clear and clean clamp jar.
Next, slice the fresh jalapenos into ¼" slices, set on top of boiled eggs in your jar.
In a large saucepan, add the white vinegar, water, peppercorns, sea salt, pickling spice, crushed red pepper 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. Put the spices in the jar, you might have extra liquid leftover.
Wait for the liquid to cool, with the jar open for 1-2 hours, then place a glass weight on top, close the jar, and pop in the refrigerator.
Refrigerate and wait about 7 days, and your Pickled Eggs are ready to eat.
Keep these pickled eggs cold in the refrigerator, eat within a month.
You will need a glass 2-quart jar (holds 8 cups or 64 ounces).
Glass weights are optional, but it's safe and ideal to push all the eggs and jalapenos below the brine liquid surface.
Some extra pickling liquid will be leftover.
YES. These pickled eggs 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, but please refrigerate and eat them up within a month.
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