Jalapeno Pickled Eggs

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.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Salad, Side Dish
Cuisine American
Servings 30


  • 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. 
Keyword Jalapeno Pickled Eggs