What I did differently: I didn't poke holes in the eggs before adding them to the jar, that just didn't appeal to me. I also didn't have a fresh jalapeno at the time??? At the end of summer I picked the peppers that were left on the plant and tossed them whole into the freezer, so I cut one in half and used that for my 4 egg test batch. I will be using more peppers, and fresh peppers next time:@) This is a pic of the egg after marinating 5 days.
I have to say, of the pickled egg recipes I've tried so far, I like this one best for eating out of hand as a snack.
All of them make great egg salad:@)
All of them make great egg salad:@)
12 hard boiled eggs, peeled
4 C white vinegar
4 C water
1 Tblsp sea salt-I used Kosher
1 Tblsp black peppercorns
2 Tblsp pickling spice
1 tsp crushed red pepper flakes
6 cloves garlic, peeled and smashed
5 jalapenos, 1/4" sliced
- Poke holes in eggs with toothpick, toss toothpick, and place eggs in sterilized mason jar or vessel(s) large enough to submerge all eggs. I did not poke holes in my eggs.
- Place jalapeno slices on top of eggs.
- Bring vinegar, water, salt, peppercorns, spices and garlic to a boil.
- Pour over eggs. You will have more liquid than needed, I'd try to spoon some of the spices into each jar.
- Allow liquid to cool on counter for about an hour, cover and store in refrigerator.
- Eggs will be ready in about one week. Eat within a couple weeks.
