Jalapeño Pickled Eggs are a wonderful high protien snack to keep in your fridge. This recipe with jalapeño gives just a bit of heat with the pickled flavor. Pickled eggs do not require canning and can be stored in your fridge for quite some time.
There are so many ways to serve these pickled eggs. They can be chopped on a salad or added to a charcuterie board. Lay a sliver of jalapeno on each egg slice so people know that they have just a little bit of heat for those who do not like jalapenos.
Most of them time we have laying chickens so have good quality free range eggs in our fridge. The yolks of these eggs are golden yellow and they are so tasty. The color of the shells of our eggs vary greatly, from brown, to shades of blue and green. When we purchase chicks at our local hardware store we always get 3-4 kinds just so we have all kinds of colors of eggs.
These pickled eggs will keep for up to 4 months in the fridge. After 5 -6 weeks they will start to get just a bit more rubbery but are still delicious.
You can also pickle eggs using pickled red beets juice. I can/preserve Pickled Red Beets in the summer with beets from my garden. I will use the brine to pickle hard-boiled eggs. They turn a lovely red color from the beet juice.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
Jalapeño Pickled Eggs, THM S, SF
- 20-24 medium eggs
- 1 3/4 cups white vinegar
- 2 cups water
- 1 tablespoon salt
- 2 small jalapenoes, thinly sliced
- 4 garlic cloves, sliced
- 1 1/2 teaspoons whole peppercorns
- 4 tablespoons THM Gentle Sweet
- 2 wide mouth quart jars
- plastic lids
- Cooking Eggs in an Instapot: Place eggs into an Instapot. Add 1 cup water. Add lid and set the time for 3 minutes cooking time. Meanwhile prepare an ice bath for the eggs. Fill a bowl with water and ice. When the time is up on the Instapot, release the pressure manually. As soon as you can take the lid off, and dump the eggs in to the ice bath to chill them. Peel.
- Cooking the eggs on the stovetop: Place 2 quart kettle on your stovetop. Add the eggs. Add water until 1” above the eggs. Bring to a boil, cover the pot with a lid, and turn the heat off. Set the timer for 10 minutes. When the tim eis up remove the eggs. Place into a bowl of ice water. Peel the eggs and set aside.
- Mixing the brine: Combine the white vinegar, water, and salt. Stir until salt is dissolved.
- Assembling the jars of pickled eggs: Layer the eggs and jalapenoes in the two quart jars. In each jar put sliced 2 garlic cloves, 3/4 teaspoon peppercorns, and 2 tablespoons THM Sweet Mix. Pour brine into the jars to within 1 inch of the top edge. Add lids. Place the jars in the fridge. Allow the eggs to brine for 7-10 days.
Place eggs into an Instapot. Add 1 cup water. Add lid and set the time for 3 minutes cooking time
As soon as you can, remove the lid. Dump the eggs in to the ice bath to chill them. Peel.
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I love my Instapot. It steams the eggs which makes them very easy to peel.
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Jalapeno PIckled Eggs, THM S, SF
Ingredients
- 20-24 medium eggs
- 1 3/4 cups white vinegar
- 2 cups water
- 1 tablespoon salt
- 4 garlic cloves
- 2 small jalapenoes thinly sliced
- 4 tablespoons THM Gentle Sweet
- 2 wide-mouth quart jars
- plastic lids
Instructions
-
Cooking Eggs: Place eggs into an InstaPot. Add 1 cup water. Add lid and set the time for 3 minutes cooking time. Meanwhile prepare an ice bath for the eggs. Fill a bowl with water and ice. When the time is up on the cooker, release the pressure manually. As soon as you can take the lid off, and dump the eggs in to the ice bath to chill them. Peel.
-
Mixing the brine: Combine the white vinegar, water, and salt. Stir until salt is dissolved. Layer the eggs and jalapenoes in the two quart jars. In each jar put 2 garlic cloves and 2 tablespoons THM Sweet Mix. Pour brine into the jars to within 1 inch of the top edge. Add lids. Place the jars in the fridge. Allow the eggs to brine for 7-10 days.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
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