Ok folks, buckle up... It's time for this year's pickled egg recipe and it's a good one:@) You might think these Sweet Jalapeno Pickled Eggs would pack some heat, but it is mellowed by the sugar. I find these particular eggs to truly be more of a snack because of the sweetness. The thyme is also a different and nice addition. I give these two thumbs up, please don't hesitate to try it if you'd like to preserve some extra hard boiled Easter eggs after the holiday.
Do yourself a favor... Mix those pickled onions and 'penos into your next batch of egg, potato, or macaroni salad. Or small dice and stir into your deviled egg mixture. Seriously good stuff! (And yes, I made everything suggested:@)
Recipe easily cut in half.
Sweet Jalapeno Pickled Eggs-from Backyard Poultry
1 C white wine vinegar-I used cider vinegar
1 C water
1 C sugar
2 tsp dried thyme
2 tsp mustard seed
12 hard boiled eggs, cooled and peeled
1 fresh sweet onion, peeled and diced
1 fresh jalapeno with sliced
- In small pot bring vinegar, water, sugar, thyme and mustard seed to full raging boil for 5 minutes, then reduce to simmer for another 5 minutes.
- Mix eggs, onion and jalapeno in clean jar leaving 1" head space.
- Pour hot brine into jar, release air bubbles and fill with additional brine to cover eggs if necessary.
- Cover jar and store in refrigerator.
- Allow to pickle for up to 2 weeks before eating. I started eating mine after 2+ days.
- *The National Center for Home Food Preservation states that homemade pickled eggs will keep up to three to four months when stored covered in the refrigerator.
Let's use up those Easter eggs, and
Have a Happy Day🐣
Thank you for this wonderful recipe, Lynn. I love pickled eggs and this version sounds so different.
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