Jalapeño pickled eggs
This recipe requires preparation in advance!
Not everyone's favourite but has more of a kick than traditionally made pickled eggs.
| Jalapeño pickled eggs | |
|---|---|
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| Servings: | Servings: 12 - Will fill a 1 litre jar |
| Calories per serving: | 90 |
| Ready in: | 55 minutes |
| Prep. time: | 25 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 24th December 2012 |
|
Best recipe reviewLove these! 5/5 Bet you can't eat just one 🙃 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 12 hard boiled eggs (depending on size), peeled and pricked a few times
- 400 ml distilled white pickling vinegar
- 2 shallots, peeled and sliced
- 1 tablespoon yellow mustard seeds
- 1 tablespoon black peppercorns
- 3 Cloves garlic, peeled and cut in half lengthways
- 150g jar of sliced jalapeño chillies, with its juice
Method
- Boil (covered) all of the ingredients, except for the eggs for 15 minutes.
- Place the eggs in a jar which has been washed in very hot water (and is still hot.).
- Pour the hot vinegar mixture over the eggs and allow to cool.
- Store in a cool, dark place for 3 weeks before using.
Chef's notes
If you have your own chickens, make sure that your eggs are at least 3 days old before making this recipe or they will be difficult to peel.
You do not have to prick your eggs. but if you do, it will help the flavour to penetrate into the yolks.
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