Spicy jalapeno pickled eggs are quick and delicious. Slice them to top salads, chop them into egg salad sandwiches or just eat them plain. A great choice for a healthy and high protein snack you'll love! Makes 2 1-quart jars
In a medium saucepan, mix together vinegar, water, sugar, spices, and salt. Bring to a boil and remove from heat once sugar has fully dissolved.
Fill 2 clean and sanitized 1 quart (1 liter) glass jars with eggs (6 in each). Tuck in sliced jalapeno, red onion, fresh dill sprigs, and garlic equally in each jar. Pour the brine over the eggs and top each jar with a lid.
Store jarred, jalapeno pickled eggs in the refrigerator. These are best enjoyed during the first 2 weeks but will keep safely for up to 1 month in the fridge.
Notes
Note: For a guide to boiling eggs, read the step-by-step guide above the recipe card.