Description
These pickled eggs steep in a spicy-sweet jalapeno jelly brine, infusing each bite with tangy vinegar notes and a slow-building heat. Perfect for adding a bold, crunchy kick to any snack spread.
Ingredients
- 12 large eggs
- 1 cup water
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- 1 cup jalapeno pepper jelly
- 1 cup fresh jalapenos
- 4 cloves garlic
- 1 tablespoon pickling spice
- 1 teaspoon salt
Instructions
- Place eggs in a pot and cover with cold water. Bring to a boil, then simmer for 10 minutes. Transfer eggs to an ice bath, cool, and peel.
- In a saucepan, combine vinegar, water, sugar, pepper jelly, and salt. Heat over medium heat, stirring until sugar and jelly dissolve, then remove from heat.
- Slice fresh jalapenos and smash garlic cloves.
- Pack peeled eggs, sliced jalapenos, smashed garlic, and pickling spice into a clean quart jar.
- Pour the hot brine over the eggs, ensuring they are fully submerged. Secure the lid.
- Let the jar cool to room temperature, then refrigerate for at least 72 hours before serving.
Notes
- Adjust the amount of jalapenos for a milder or hotter flavor.
- Use airtight glass jars to maintain crispness and prevent odors.
- Pickled eggs are best when consumed within two weeks.
- Flavors improve over time, so resist opening before the full pickling period.