Pickled Eggs Recipe with Jalapenos
Make these old-fashioned homemade deli-style Pickled Eggs recipe with jalapenos, garlic, and pickling spice. A low-carb keto protein-packed pickled egg recipe ready in 7 days.
Servings: 12
Calories: 88kcal
Ingredients
- 18 boiled eggs (cage free/organic)
pickling liquid:
- 4 cups distilled white vinegar
- 3 cups cold 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!
Instructions
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, and crack on a board, and the peel will slip right off!
- 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.
pickling brine
- 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 mixture 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.
Video
Notes
Equipment
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.Refrigeration
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.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