Description
A delightful twist on traditional pickled eggs, combining sweetness and heat with jalapenos and spices.
Ingredients
- 8-10 hard-boiled eggs (for 1-quart wide-mouth jar) or 8 hard-boiled eggs (divided between 2 pint wide-mouth jars)
- 2 cups apple cider vinegar
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp garlic powder
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 cup sliced jalapenos
Instructions
- Hard-boil the eggs using an Instant Pot, then allow them to cool and peel.
- Slice the jalapeno peppers about 1/4 inch thick, wearing gloves to avoid irritation.
- Prepare the pickling brine by adding vinegar, sugars, seasonings, and jalapenos to a saucepan; heat until sugars dissolve.
- Layer the eggs and jalapenos in the jar using a slotted spoon.
- Pour the brine over the eggs, leaving 1/4 inch of headspace in the jar.
- Let the jars sit for 30 minutes before sealing.
- Refrigerate the eggs until they cool to room temperature; consume within 3-4 months.
Notes
Use fresh ingredients for the best flavor. Consider adjusting spices and sugar levels to suit your taste.
