Sweet Jalapeno Pickled Eggs & Deviled Egg Suggestion

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.

All of my pickled egg recipes here.

Deviled Eggs Pinterest Board here.

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

1. 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.
2. Mix eggs, onion and jalapeno in clean jar leaving 1" head space.
3. Pour hot brine into jar, release air bubbles and fill with additional brine to cover eggs if necessary.
4. Cover jar and store in refrigerator.
5. Allow to pickle for up to 2 weeks before eating. I started eating mine after 2+ days.
6. *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🐣

Happy New Year! 2023 Popular Posts

2023 was a year of trying new things and re-direction here at Pig In Mud. I expanded the garden, and by end of season broke the far beds down and decided to keep it compact and at the patio. I also brought Barbie back to PIM in the fall, that turned out to be a good decision:@) Another thing that folks seem to like are my Dollar Tree posts. I've always said, DT is kind of like a scavenger hunt, you never know what you might find... And speaking of finding, I ♥ my St. Nick Foles $2 thrift store ornament:@) Thrift stores are still a big part of my Saturday morning rounds.

The blog remains a fun hobby for me, even as I'm entering my 14th year. Boy that's hard to believe... Looking ahead to 2024, I think I've created a posting schedule that's manageable for myself, and hope to continue sharing recipes, crafts, finds, and ideas that provide a little inspiration, or at least a fun quick peek while enjoying a cuppa!

On to the Top 3 Posts:

Always an adventure...

#3 Hooded Cape for Barbie and Kid Dolls

#2 Muffin Mix Waffles

And I am truly shocked...

#1 Pepperoncini Pickled Eggs!!!

Ha, I always chuckle as I create my picked egg post at Easter, and wonder if anyone really makes them? I'm glad to see folks do actually click to take a look:@)

Let's make 2024 an amazing year!

After all, 

we're the only ones that can do it:@)

Happy New Year!!!

Pepperoncini Pickled Eggs -No Brainer Recipe

Ok folks, it's that time of the year for a recipe you either can't wait to see, or ,well, I guess would rather not:@) Yep, it's time for my latest pickled egg recipe to help use up those Easter Eggs. This year I took another super simple short cut and made some Pepperoncini Pickled Eggs. Simply add peeled hard boiled eggs to the brine in a jar of pepperoncini. Yep, use the standard jar of peppers you can get anywhere from the supermarket, to Walmart, to Dollar Tree. And wow, after less than a week, I had some very flavorful, pretty, yellow pickled eggs. They are salty and vinegary with just the slightest hint of peppers. Also wanted to mention, these are the first eggs I've made where the outside got a little puckered while brining.

Some folks let them marinate for up to three weeks before eating.

That's up to you.

I seem to like my eggs after about 3-5 days.

The pic above is at day four.

The 12 oz jar just after I packed 3 eggs into it:

Last year I tried Dill Pickle Juice Brined Eggs here.

They weren't as pretty as these pepperoncini eggs.

Tasty... But kinda green:@)

I do have a Pickled Eggs label,

you can click here to see the different varieties I've made.

Pepperoncini Pickled Eggs

Remove peppers from jar, add to clean bowl/plate. Drop peeled hard boiled egg into jar. Add a few peppers, drop in another egg. Add more peppers and egg(s). Press down after each addition, making sure everything is under brine. You will need to pour off some of the brine. End by topping with peppers to help push eggs under liquid. Add lid, store in refrigerator at least 3 days before eating.

Let's use up those dyed Easter eggs and have a happy day🐣

Turmeric Pickled Eggs

Ok folks, you know what time of the year it is, yep, time for a new picked egg recipe:@) Each year around Easter I try out another pickled egg to help us use up those hard boiled eggs... This year's contribution, Turmeric Pickled Eggs. Just look at that great color! These are great eggs if you're a fan of big, puckery, vinegar flavor. And I do mean ~big~. I turned them into egg salad for lunch, and it was very robust. I made a four egg test batch, using half the brine recipe, and a wide mouth pint jar. The pic below was after marinating for 10 days in the fridge.

More pickled egg ideas can be found HERE.

Turmeric Pickled Eggs -from 101 Cookbooks

1 1/3 C apple cider vinegar

1/2 C water

2 Tblsp sugar

1 tsp fine grain salt

2 tsp ground turmeric

1/2 onion or 4 shallots, thinly sliced-I used yellow onion

1 Tblsp whole peppercorns

6 hard boiled eggs, cooled, peeled, and cut in half

1. In small sauce pan, bring vinegar, water, sugar, salt and turmeric to a simmer, cook until sugar dissolves. 
2. In layers, fill quart jar with onion/shallot, peppercorns and eggs. 
3. Pour liquid into jar, cover and store in fridge. Give a little swirl every once in a while.
4. Original post says you can begin eating them as soon as you'd like, good for up to 2 weeks in fridge.

Let's use up those eggs the kids dyed,

and have a Happy Easter Weekend🐣

Dill Pickle Juice Brined Pickled Eggs

The approach of Easter calls for a new pickled egg recipe to help use up all of those dyed eggs! I was about half way through my first cup of coffee when I had the thought... I wonder if I can simply drop a hard boiled egg into a jar of pickle brine? Now, I don't know why I was thinking about Dill Pickle Juice Brined Pickled Eggs at 5:30 in the morning, but I guess fodder doesn't have an internal time clock:@) These eggs are great as is for a snack, but they really shine in egg salad (or potato salad... or macaroni salad...). The outside color will depend on the pickle brine you use, but expect them to be anywhere from yellow to a green-ish hue. And they get darker the longer they marinate in the brine, these eggs are after nine days.

The pickle brine I used this time:

My previous pickled egg posts can be found here.

Dill Pickle Juice Brined Pickled Eggs
Too easy folks...
Simply drop hard boiled, peeled, eggs into a jar of pickle juice and store in the fridge for at least 2 days, a week is better. Eat within a couple weeks.

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So save that pickle juice and have a happy day:@)

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No Nonsense Vinegar Pickled Eggs and Instant Pot Hard Boiled Eggs

As we approach Easter my thoughts turn to... Finding a new pickled egg recipe to try:@) I would consider these No Nonsense Vinegar Pickled Eggs a traditional, old time, preserving type recipe. Super simple and made with standard pantry ingredients. They are a vinegary, puckery egg that's great with a sprinkling of salt and nice cold beverage. Or, would be fantastic as egg salad (which I confirmed), deviled eggs, or in potato or macaroni salad. The recipe is easily scaled down too, I made a four egg test batch and like that these eggs do stay nice and white.

How to make hard boiled eggs in the Instant Pot Pressure Cooker:
1 C water in vessel.
Put rack in vessel and place eggs on rack.
Set to manual for 6 minutes.
At the beep turn off but leave eggs in pressure cooker for another 6 minutes.
Release any remaining pressure and immediately put eggs into ice water to cool down.

You can see my post about dyeing eggs while cooking them in the Instant Pot HERE.

As the days go on in these very unusual and uncertain times,
you might want to consider pickling eggs as a way of preserving them for later use.
A few more pickled egg recipes:
Amish Red Beet Pickled Eggs (my favorite:@)

Amish Mustard Pickled Eggs

Pub Style Pickled Eggs with Smoked Sausage

No Nonsense Vinegar Pickled Eggs-from Hell or High Water Homestead
12 eggs, hard boiled and peeled
3 C white vinegar
1/4 C sugar
1 Tblsp salt
small onion, sliced
garlic clove
small bay leaf

• Bring vinegar, sugar and salt to a boil, remove from heat.
• Pack onion, garlic, bay leaf and eggs into sterilized jar.
• Pour brine over eggs to within 1/2" of top of jar.
• Let cool for a couple minutes, cover and store in refrigerator.
• Let marinate for a couple weeks (ha-ha, yea, like that's going to happen, I started eating them at day four:@)

Let's use up those Easter eggs and have a happy day:@)

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Deli Style Spicy Pickled Eggs with Jalapeno

Two of my most popular posts of all time are Mustard Pickled Eggs and Amish Red Beet Pickled Eggs... So yep, I will try a new pickled egg recipe every once in a while, and Easter is the perfect time for it:@) These Deli Style Spicy Pickled Eggs with Jalapeno caught my eye and as with the others, they are great as is (cold adult beverage optional), as deviled eggs or diced in potato or macaroni salad. It's the jalapeno that makes these eggs a little different, use as much, or as little as you'd like... You know your crowd.

Speckled eggs were a surprise from dyeing them in the Instant Pot HERE.

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:@)

Amish Pickled Red Beet Eggs and Mustard Pickled Eggs

Pub Style Pickled Eggs with Smoked Sausage

Deli Style Spicy Pickled Eggs with Jalapeno-from Delicious Table
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

1. 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.
2. Place jalapeno slices on top of eggs.
3. Bring vinegar, water, salt, peppercorns, spices and garlic to a boil.
4. Pour over eggs. You will have more liquid than needed, I'd try to spoon some of the spices into each jar. 
5. Allow liquid to cool on counter for about an hour, cover and store in refrigerator.
6. Eggs will be ready in about one week. Eat within a couple weeks.

Let's use up those dyed Easter eggs and have a happy day:@)

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Pub Style Pickled Eggs with Smoked Sausage

While I understand pickled eggs might not be the first thing most folks think of when it comes to using up (and preserving) those dozens of dyed Easter eggs... These Pub Style Pickled Eggs with Smoked Sausage are a very tasty pickley ~grown up~ treat! While I've made Beet Eggs and Mustard Eggs before, they both call for sugar. This recipe does not, you will notice the bite of pungent pickle. They are especially good with, as the name implies, a nice cold beer. Pickled eggs are also good in potato salad and add one more flavorful dimension to deviled eggs:@)

I made a small three egg test batch and only mixed up 1/3 of the brine recipe. 1/3 brine will easily fill a packed quart jar.

The original recipe will fill a gallon jar or three quart jars.

Tip: Slice and boil the sausage for 1 minute, just to remove some of the fat/grease before adding to the pickle jar. As a point of reference, I got about 3 slices per inch of sausage.

Pub Style Pickled Eggs with Smoked Sausage-from Damn Near 40
18 hard boiled eggs, peeled
12-16 oz fully cooked smoked sausage, sliced and briefly boiled-add as much (or as little) sausage as you'd like
large onion, peeled and sliced

Brine:
3 cloves garlic, peeled and left whole
2 cloves garlic, peeled and minced
3 C white vinegar-can mix vinegar flavors, see original post link
3 C water
2 Tblsp pickling spice
3 bay leaves-I suggest small bay leaves

1. Bring brine to a boil, remove from heat and set aside.
2. Pack clean jars with eggs, sausage and onion. 
3. Fill jar with brine adding one whole garlic clove to each jar if using quart jars. 
4. Allow to cool a bit, cover and store in refrigerator.
5. Let marinate for at least 5 days-enjoy!

Let's use up those eggs and...
Have a Happy Easter Weekend everyone, I hope The Bunny treats you well:@)

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Amish Mustard Pickled Eggs

How about whipping up a batch of these Amish Mustard Pickled Eggs for Father's Day! They are something totally different from the Amish Pickled Red Beet Eggs I made at Easter. I read the recipe originates in Ohio from the Amish and love the great natural yellow color! This pic is after marinating for three days.

I can taste the mustard and there's no doubt it's a pickled egg:@)
They would make an amazing egg salad sandwich or a colorful addition diced on top of potato salad.

I made a three egg test batch in a pint jar with a half recipe of the brine.
Five eggs would easily fit into a pint jar.

Pickled Eggs with Mustard-from gazette.com
2 C white vinegar
2 Tblsp mild mustard-I used plain yellow prepared mustard
1/2 C water
1 C sugar
1 Tblsp salt
1 Tblsp celery seed
1 Tblsp mustard seed
6 whole cloves-the spice
1/8 tsp turmeric-optional-my addition to bump up the yellow color naturally
2 onions, sliced thin
12 hard boiled eggs, peeled

1. Add everything except onions and eggs to sauce pan, bring to a boil, mix well (I used a whisk), reduce to simmer for 10 minutes.
2. Remove from heat and cool.
3. Layer onions and eggs in jar, cover with pickle brine. 
4. Cover with lid, place in fridge, let marinate at least 24 hours.

Have a happy day:@)

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Amish Pickled Red Beet Eggs

Here's a blast from the past, a genuine grown-up Easter Egg! I've been making these Amish Pickled Red Beet Eggs at Easter for years now and have to tell you, they are great! The color is beautiful, the flavor pronounced and they can be enjoyed as is, diced in potato salad (actually I suggest sprinkling them in a pile on top for great color), they're pretty as deviled eggs and make a great egg salad sandwich.

 This is what the color looks like after about 24 hours, 

the red/purple will permeate more of the white the longer they soak.

Here's a pic at a little less than 2 days.

They make good Deviled Eggs.

Another colorful variety, Amish Mustard Pickled Eggs, can be found HERE.

Pickled Red Beet Eggs by Allrecipes.com
1 (15 ounce) can beets
1 small onion, thinly sliced
*12 hard boiled eggs, shelled and left whole-I use 5 eggs
1/4 cup sugar
1/2 cup vinegar

Directions:

1. Drain liquid from the beets into saucepan. Place beets, onions and eggs into a large bowl or pitcher-I use a quart jar.
2. Pour sugar and vinegar into saucepan with the beet liquid and bring to a boil. Reduce heat to low, and let simmer 15 minutes.
3. Pour the beet juice over the eggs and veggies. Seal bowl or pitcher and refrigerate for at least one to three days.

Notes:

• *I feel from making these eggs, this recipe as written might make 6 eggs, 5 is my personal maximum. Comments suggest water should be an ingredient, I've never bothered to figure that out, I just make 5 flavorful eggs:@)
• You do not want the liquid to evaporate in the pan folks, bring to a gentle boil and reduce that heat immediately to  barely a bubble. You'll need all the liquid you have to cover the eggs/beets.
• I've used red, cider and white vinegar, I prefer cider.
• If you just want to try this recipe (maybe as a test batch), it will work with 3 eggs in a pint jar.
• They'll last in the fridge for weeks, I like the fresh flavor of about 2-3 days.
• A wonderful side note to this recipe is, it makes great pickled beets too-yum!!!

Eat well and have a happy day:@)

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