Ingredients:
- 12 hard-boiled eggs, peeled
- 1 cup white vinegar
- 1 cup water
- 1 jar (12 oz) pre-sliced jalapeños, including the liquid
- 1 tablespoon salt
- 1 tablespoon sugar
- Optional spices:
- 2 cloves garlic, peeled and sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- Fresh dill sprigs
Instructions:
- Prepare the Eggs:
- Hard boil the eggs, cool them in ice water, and peel them carefully.
- Prepare the Brine:
- In a medium saucepan, combine the vinegar, water, salt, sugar, and the liquid from the jar of jalapeños. Bring to a boil, stirring to dissolve the salt and sugar. Remove from heat and let cool slightly.
- Pack the Jar:
- In a large, sterilized jar, layer the peeled eggs and sliced jalapeños. If using, add garlic slices, peppercorns, mustard seeds, coriander seeds, dill seeds, and fresh dill sprigs.
- Add the Brine:
- Pour the warm brine over the eggs and jalapeños, ensuring the eggs are fully submerged. If needed, add more vinegar and water in equal parts to cover the eggs.
- Seal and Store:
- Seal the jar tightly and let it cool to room temperature. Once cooled, refrigerate the jar. Allow the eggs to pickle for at least 3-5 days before eating, but they taste best after about a week.
Enjoy your Spicy Pickled Eggs! These make a great snack on their own or a zesty addition to salads and sandwiches.
