Ingredients
For the Eggs
- 12 large eggs
- Cold water, for boiling and cooling
- 1–2 fresh jalapeños, sliced
- 2–3 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds, optional
For the Pickling Brine
- 1½ cups white vinegar
- ½ cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon paprika
- ½ teaspoon turmeric, optional for a golden color
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon mustard seeds, optional
👩🍳 Instructions
1. Boil the Eggs
Place the eggs in a saucepan and cover them with cold water.
Bring the water to a boil, then reduce the heat and simmer for about 10–12 minutes.
Immediately transfer the eggs to a bowl of ice water and let them cool for at least 10 minutes.
Peel the eggs carefully and rinse away any small pieces of shell.
2. Prepare the Jalapeños
Wash the jalapeños and slice them into thin rounds.
For a milder pickle, remove some or all of the seeds.
For extra heat, keep the seeds and add an additional jalapeño.
3. Make the Brine
Add the vinegar, water, salt, sugar, paprika, turmeric, red pepper flakes, black pepper, and mustard seeds to a saucepan.
Bring the mixture to a gentle simmer, stirring until the salt and sugar dissolve.
Remove from the heat and allow the brine to cool until warm rather than steaming hot.
4. Fill the Jar
Use a clean 1-quart (1-liter) glass jar.
Add a few jalapeño slices and garlic to the bottom.
Carefully place the peeled eggs into the jar, layering them with the remaining jalapeños and garlic.
Don’t pack the eggs too tightly.
5. Add the Brine
Pour the cooled pickling brine into the jar until the eggs are completely covered.
Gently tap the jar to release trapped air bubbles.
Make sure the eggs and jalapeños remain submerged.
6. Refrigerate
Seal the jar and place it in the refrigerator.
For the best flavor, allow the eggs to pickle for at least 3–5 days.
The flavor will become stronger as they sit, and after about a week the eggs should have a noticeably tangy, spicy flavor.