Jalapeno Pickled Eggs
The recipes I used were great because I used ingredients that I had in the house and even used two ingredients that were in my canning closet, canned beets and pickled jalapenos.
- 1 1/4 cup cider vinegar
- 1 1/4 cup water
- 3/4 cup sugar
- 6 pc. cloves
- 1/2 cup pickled jalapeno peppers
- 1/4 pc. onion, sliced then diced
- 10-12 pc. hard cooked egg, peeled
Peel the cooled eggs. Sterilize a quart size jar.
In a saucepan, add the vinegar, water, the onion and jalapeno, sugar, and spices.
Bring to a boil and cook, uncovered, until the sugar has dissolved and the onions are translucent, about 5 minutes. Remove from heat and let cool a few minutes.
Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely. Using a plastic jar cover or a lid and ring make sure the jar is covered properly. Refrigerate up to a month.
The pickled eggs will be ready to eat after a few days. The longer the eggs sit in the pickling juice, the more the pickling juice will penetrate the eggs.
Note: This recipe will work without the jalapeno peppers and will be tasty.