Make a jar of these old-fashioned deli-style Pickled Eggs using jalapenos, garlic, and pickling spice. A healthy protein-packed snack ready in 7 days right in your kitchen.
These are the best-pickled eggs, with a touch of heat, and as a bonus, you get pickled garlic and jalapenos out of the jar too…
Readers Love This Recipe…
- “Absolutely love this recipe. I’m dropping a pickled egg into my bloody mary as I write this! Thanks for sharing!”
- “Loved these! I was looking for a simple and flavorful pickled egg recipe, and this one was perfect.”
- “I’ve made this recipe three times with homemade pickling spice and love it!”
- “Once your family and/or friends try these eggs they don’t have a chance of lasting two weeks!”
Let’s Get Pickling!
2 Quart Glass Clamp Jar
- 18 boiled eggs (cage-free/organic)
- 4 cups distilled white vinegar
- 4 cups water
- 1 tablespoon sea salt
- 1 tablespoon whole peppercorns
- 2 tablespoons pickling spice
- 1 teaspoon crushed red pepper
- 6 garlic cloves, slightly crushed add extra if you wish!
- 5 jalapeños ¼” slices
Pickling Spice is made from simple pantry ingredients and is classically used in pickle recipes. You can buy it or make it at home. Be sure to try my Pickled Spice recipe.
eggs and jalapenos
- The method I like the best is to “steam boil” eggs. 🥚🍳 Add water to a large pan with a lid, bring the water to a boil, and set a steamer basket in the water. Carefully add eggs to steamer basket, cover, and let steam at high heat for 12 minutes. Fill a large bowl with ice and water.
- Remove eggs to ice bath for 15 minutes, roll crack and the peels on a board, they slip RIGHT OFF! I love making eggs this way.
- Push a clean stainless fork into each egg, this helps brine get into the eggs. (Don’t use any wooden items like toothpicks-it can be non-food-safe when pickling). Place all 18 eggs in a large clear and clean clamp jar.
- Next, slice the fresh jalapenos into ¼” slices, set on top of boiled eggs in your jar.
TOP TIP: Pickling Spice recipes do vary with their ingredients, and some will make the brine darker. You can add more pickling spice to this recipe for more flavor and color.
- In a large saucepan, add the white vinegar, water, peppercorns, sea salt, pickling spice, crushed red pepper, and slightly smashed garlic cloves. Heat to just boiling, and then turn off the heat.
- Carefully pour the hot brine over the hard-boiled eggs and jalapeno slices. Put the spices in the jar, you might have extra liquid leftover.
- Wait for the liquid to cool, with the jar open for 1-2 hours, then place a glass weight on top, close the jar, and pop in the refrigerator.
- Refrigerate and wait about 7 days, and your Pickled Eggs are ready to eat.
- Keep them cold in the refrigerator, eat within a month.
Why Use Fresh Jalapenos?
- they add the spicy kick you are looking for
- the color looks great in your pickled egg jar
- pickled jalapeno slices are tasty and can be used on tacos, or try on these awesome Tater Tot “Totchos” nachos!
What Is Pickling Spice?
- 1 tablespoon coriander seed
- 1 tablespoon dill seed
- 1 cinnamon stick
- 1 tablespoon whole allspice berries
- 1 teaspoon crushed red pepper flakes
- 5 dry bay leaves
- 1 teaspoon peppercorns black, pink, white, or mixed is fine
- 2 teaspoons yellow mustard seeds
Mix It Up!
- In a small bowl, combine all your spices. Add some of the optional ones I listed for additional flavor.
- Keep your pickling Spice in a glass jar with a tight-fitting lid, and use within 6 months.
When Are They Ready?
Wait about 7 days, and your Spicy Pickled Eggs are ready to eat!
More Pickled Eggs
As a matter of fact, this recipe is so wildly popular, you might want to look at my latest pickled egg recipe using Hot Chili Pepper Pickled Eggs! It has yellow chili peppers and bright yellow color in the brine and is amazing…