HOW TO MAKE PICKLED JALAPENO RECIPES

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JALAPENO PICKLED EGGS RECIPE - FOOD.COM



Jalapeno Pickled Eggs Recipe - Food.com image

This recipe comes from cooks.com. It was submitted by Jo. My husband loves the jalapeno picked eggs we can buy at a local store. They are expensive though so I wanted to see if I could make some up. I couldn't find a recipe like we were looking for here but I did find this one online. He said they are really good. I cut the original recipe in half and added more garlic. We didn't add the hot sauce and he said they didn't need it, they were plenty hot enough without so it is up to how hot you like stuff. Time does not including egg cooking or the marinating for 1 week.

Total Time 15 minutes

Prep Time 0S

Cook Time 15 minutes

Yield 18 eggs, 9-18 serving(s)

Number Of Ingredients 9

18 hard-boiled eggs, peeled
2 cups white vinegar
1 small onion, sliced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons dill seeds
1 1/2 teaspoons black pepper
6 garlic cloves
1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too)
4 -6 splashes hot sauce (optional)

Steps:

  • Put peeled eggs in a 2 1/2 quart jar.
  • We used a clean leftover dill pickle jar.
  • If you use more eggs you will need a bigger jar.
  • Boil all ingredients (except eggs, of course) for 15 minutes.
  • Pour hot mixture over eggs until eggs are covered.
  • Add hot water to jar to fill if needed.
  • Marinate in refrigerator for 1 week before using.
  • The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
  • We didn't do that so I can't attest to it's results.

Nutrition Facts : Calories 183.3, FatContent 10.9, SaturatedFatContent 3.3, CholesterolContent 373, SodiumContent 128.3, CarbohydrateContent 5.2, FiberContent 1.1, SugarContent 2.8, ProteinContent 13.2

HOW TO MAKE PICKLED EGGS - PRACTICAL SELF RELIANCE



How to Make Pickled Eggs - Practical Self Reliance image

Pickled eggs are the perfect salty tangy snack, and an easy way to preserve eggs for months at a time.

Provided by Ashley Adamant

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 9

Number Of Ingredients 42

9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup beet juice (or beet cooking water)
1/2 small onion
2 Tbsp. sugar
2 Tbsp. salt
6-8 cloves
4-5 allspice berries
1 cinnamon stick
9-10 hard-boiled eggs, peeled
2 cups white vinegar
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. salt
1/2 cup sugar
1 tsp mustard seeds
1 tsp celery seed
1 tsp ground turmeric
9-10 hard-boiled eggs, peeled
1 cup white vinegar
1 cup water
1/2 small onion, sliced
3-4 garlic cloves
2 Tbsp. sugar
2 Tbsp. salt
1 tsp mustard seeds
1 tsp celery seed
1 tsp coriander seed
1 tsp dill seed
Fresh dill sprigs (if available)
9-10 hard-boiled eggs, peeled
1 1/2 cups white vinegar
1/2 cup water
2 Tbsp. salt
1 Tbsp. sugar
1 or 2 jalapenos, sliced
1/2 onion, sliced
3-4 garlic cloves
2-4 bay leaves
1 tsp coriander seeds
3-4 cloves
3-4 allspice berries

Steps:

  • Place peeled, hard-boiled eggs into a quart wide mouth mason jar (or use a half recipe for pint jars).
  • Place liquids (water/vinegar, etc) into a small saucepan and add sugar and salt. Gently heat until dissolved, then remove from heat.
  • Add spices and sliced veggies (onions/garlic/etc) directly into the jars.
  • Pour the hot brine over the eggs and spices, leaving as little headspace as possible (around 1/4 inch).
  • Seal jars with lids and allow them to cool slightly before storing them in the refrigerator.
  • Allow the eggs to pickle for at least 24 hours before eating, preferably around 1-2 weeks for better flavors.
  • Pickled eggs should last 3-4 months in the refrigerator.

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