This sweet and spicy cowboy candy pickled egg recipe is going viral! Try them now for yourself and learn how to make them at home.
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Pin ItWhy You’ll Love This Recipe
- Spicy + Sweet: If you a lover of cowboy candy, then you’ll be obsessed with the same spicy and sweet combination of these pickled eggs.
- They don’t require canning: Just throw these pickled eggs in your refrigerator and they’ll keep for up to 1 month.
- Pickled Eggs + Cowboy Candy in one jar!: Take out a pickled eggs, some cowboy candy or both! It’s a ‘one jar’ recipe that you can use, depending on your needs.
Cowboy Candy Pickled Egg Ingredients
How to Make Cowboy Candy Pickled Eggs
- Place the eggs in a pot and cover with water. Bring to a boil, cook until hard-boiled, then transfer the eggs to a bowl of ice water. Let them cool completely, then peel them under running water, starting from the wider bottom end of each egg.
- Slice the jalapeños into rounds. In a saucepan, combine the apple cider vinegar, white sugar, brown sugar, garlic powder, turmeric, and cayenne pepper. Bring to a boil over medium heat and cook for 5 minutes, then add the jalapeños and continue cooking for another 5 minutes.
- Place the peeled eggs in a clean jar. Pour the hot jalapeño brine over the eggs, making sure they are fully covered. Wipe the jar rim clean and seal tightly. Let cool completely, then refrigerate for at least 7 days before serving to allow the flavors to fully develop. Store refrigerated.
Not Spicy Enough?
Add some habanero pepper! It will increase the spiciness of your cowboy candy pickled eggs by 10x (and you’ll have some delicious habanero cowboy candy to use).
Pin this now to find it later
Pin ItP.S. If you’re looking for more traditional dill pickled eggs, try this classic recipe: https://nurturedhomes.com/pickled-eggs
Cowboy Candy Pickled Eggs
This sweet and spicy cowboy candy pickled egg recipe is going viral! Try them now for yourself and learn how to make them at home.
Equipment
- 1 large 32oz jar
Ingredients
- 12 large eggs, room temperature
- 2 cups apple cider vinegar
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp garlic powder
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- 1 cup jalapeños
Instructions
- Carefully place the eggs into a pot of boiling water and cook for 10 minutes.
- Remove the eggs from the hot water and transfer them to a bowl filled with ice water. Let them cool for a few minutes.
- Peel the eggs under running water, starting from the wider bottom end of each egg.
- Slice the jalapeños into thin rounds.
- In a small saucepan, combine the apple cider vinegar, white sugar, brown sugar, garlic powder, turmeric, and cayenne pepper.
- Bring the mixture to a boil over medium heat and cook for 5 minutes, stirring occasionally.
- Add the sliced jalapeños and continue cooking for another 5 minutes.
- Place the peeled eggs in a clean 1-quart jar and carefully pour the hot brine and jalapeños over the eggs.
- Seal the jar, and let it cool to room temperature. Store the pickled eggs in the refrigerator for up to 3–4 months. For the best flavor, allow them to pickle for at least 7 days before serving.
Notes
- The longer the eggs sit in the brine, the stronger and more developed the flavor will become.
- For the best balance of sweet, tangy, and spicy flavors, wait at least 7 days before serving.
- Use fresh eggs that are not close to their expiration date for the best quality and texture.
- The jalapeños can be served alongside the eggs as a flavorful garnish or snack.
- For extra heat, leave all the jalapeño seeds in the brine; for a milder flavor, remove some of the seeds before slicing.
- A wide-mouth quart jar works best for fitting the eggs and makes them easier to remove when serving.
- The pickling brine may deepen in color over time due to the brown sugar and spices. This is completely normal.
- Store the eggs in the refrigerator at all times and use within 3-4 months for the best quality.
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