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Spicy Pickled Eggs with Jalapeños



  • 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


  1. Prepare the Eggs:
    • Hard boil the eggs, cool them in ice water, and peel them carefully.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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