Making pickled eggs might seem intimidating if you’ve never done it before, but it’s actually amazingly simple.
Once you have the basic concept down, it’s relatively easy to start experimenting with different flavors and spices, like jalapeno pickled eggs.
Here’s the mix of ingredients I used to make up my jalapeno pickled eggs recipe. Feel free to adjust measurements to your taste.
Jalapeno Pickled Eggs Recipe
- 1 glass quart jar with lid and jar ring
- 11 hard boiled eggs (shelled)
- 2 teaspoons pickling spice
- 5 tablespoons sliced, jarred jalapenos (with juice)
- 1 1/4 cups white distilled vinegar
- pinch of salt
Gently put all ingredients into the jar, then close jar. Refrigerate immediately. That’s it. :)
You’ll want to wait at least a week before eating the pickled jalapeno eggs. They’re safe to eat prior to one week, but they won’t be totally pickled yet, so the flavor won’t have completely penetrated the eggs.
Tutorial: making jalapeno pickled eggs, step by step
If you’ve never made pickled eggs before, I promise it’s a breeze. I made a step-by-step video (below), walking you through how to do it.
The hardest part about making this recipe is fending off family & friends from eating them before they’ve marinated for a week!
Tip for shelling hard boiled eggs
When you’re making a big batch of hard boiled eggs that need to be peeled, removing all of the shells while keeping the egg intact can be tough.