Spicy Jalapeno Pickled Eggs

If you’re a fan of pickled anything, you’ll love this old fashioned jalapeño spicy pickled egg recipe made with apple cider vinegar and garlic. They’re super addictive, quick and easy to make (and require no canning!).

this RECIPE

Pickled eggs are so addictive! If you love them as much as I do, also give my Beet Juice Pickled Eggs and Easy Refrigerator Pickled Eggs a go.

Pickled Egg Recipes

Beet Pickled Eggs

Pickled Egg Recipes

Old-Fashioned Pickled Eggs

How Spicy Are These Pickled Eggs? (+How to Make Them Even Spicier)

One of the first things many people notice upon pickling eggs with jalapeno peppers (or even when pickling jalapeno peppers on their own) is just how spicy they can taste.

This is due to the capsaicin in the jalapeno mixing with the brine mixture; the brine helps to enhance the spiciness in a pretty big way.

Anyone who loves spicy foods will surely appreciate this added benefit of pickling eggs and jalapenos together. But if you’re looking to make your pickled eggs even spicier, then try adding any of the following:

• Habanero Peppers
• Serrano Peppers
• Thai Chilis

How to Make Spicy Pickled Eggs with Jalapenos (Step by Step)

1. Prepare the eggs, garlic, and jalapeno. Boil a dozen eggs over high heat (12 minutes or so). Allow them to cool completely before peeling. While the eggs are cooling, peel the garlic cloves and slice the jalapeno peppers.
   
2. Prepare the brine and pour into jar. Add the water, apple cider vinegar, and salt to a saucepan. Bring to a boil. Pack the hard boiled eggs, sliced jalapeno, black peppercorns, mustard seeds, and garlic into a jar. Pour the hot vinegar mixture over top of the eggs. Wait for about 30 minutes. Put the lid on the jar and wait for it to cool completely.
   
3. Refrigerate. Refrigerate the pickled eggs for a minimum of 7 days before serving.

How to Store Pickled Eggs

The best way to store pickled eggs is to simply keep them in a jar in the fridge. The pickled eggs you’ll get by following this recipe will keep for up to one month when stored like this.

You can also freeze your pickled eggs; transfer them into a heavy duty freezer-safe bag along with about ¼ of the brine mixture (freeze the rest of the brine separately) and they’ll keep for up to 12 months.

Can I Make A Large Batch of Pickled Eggs for Later?

Depending on how often you’re planning on eating your pickled eggs, it may be a good idea to make one or two large batches at a time.

As a matter of fact, that’s exactly what I do whenever I make pickled eggs. I’ll make two big batches and keep one in the fridge while freezing the others; I should add that I regularly go through 3-4 pickled eggs per week though.

If you’ll be going through your eggs at a similar rate, it’s definitely worth your while to prepare them in bulk like this.

(Also try: Spicy Pickled Radishes)

5 from 7 votes

Jalapeno Spicy Pickled Eggs

You're going to be obsessed with this jalapeno spicy pickled eggs recipe! Easy, super spicy and so addictive.

Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Total Time: 10 minutes mins

Servings: 12

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Equipment

• ▢
  1 16 oz regular mouth mason jar

Ingredients 

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• ▢ 12 hard-boiled eggs, peeled
• ▢ 1 ½ cup apple cider vinegar
• ▢ 1 ½ cup water
• ▢ 1 ½ tsp salt
• ▢ 2 garlic cloves, peeled
• ▢ 2 jalapenos, sliced
• ▢ ½ tsp black peppercorns
• ▢ ½ tsp mustard seeds

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Instructions 

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• Bring a pot of salted water to a boil over medium heat.
  
• Carefully add the room temperature eggs and cook for 10 minutes.
  
• Transfer the eggs to a bowl of ice water and let them cool for 2–3 minutes, then peel under running water for easier shell removal.
  
• In a saucepan, combine the water, vinegar, and salt, bring to a boil over medium-high heat, stirring until the salt dissolves.
  
• Place the peeled eggs, sliced jalapeños, garlic cloves, peppercorns, and mustard seeds into a clean jar, packing them snugly but without pressing too hard.
  
• Remove the brine from the heat and let it sit for 1–2 minutes, then carefully pour it over the eggs, making sure everything is fully submerged.
  
• Let the jar sit uncovered for a few minutes so the steam can escape, then seal and allow it to cool to room temperature.
  
• Refrigerate for at least 7 days before serving to allow the flavor to fully develop. Store in the refrigerator for up to 1 month.

Notes

The first time I made these, I underestimated how much heat the jalapeños would release over time. After a few days, the flavor became much stronger and spicier than I expected, but in the best way.

If you prefer a milder version, reducing the jalapeños slightly makes a big difference.

If you prefer a super spicy version, make these 3 pepper pickled eggs

 

Spicy Pickled Egg Troubleshooting

• Eggs are too spicy: Remove jalapeño seeds next time or reduce the amount of jalapeños in the jar.
• Eggs are not spicy enough: Add extra jalapeños or let them sit longer in the brine for more heat infusion or substitute with habanero peppers, serranos or thai chilis.
• Eggs are hard to peel: Cool them longer in ice water and peel under running water for easier shell removal.

Nutrition

Serving: 1gCalories: 86kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 187mgSodium: 356mgPotassium: 96mgFiber: 0.1gSugar: 1gVitamin A: 286IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment and review below!

Spicy Pickled Egg Recipe Variations

1. 3-Pepper Pickled Eggs with Habanero, Jalapeno and Thai Chilis

If you’re looking for a spicy pickled egg recipe that’s really hot, make these!

Ingredients:

• 10 large eggs 
• 1 ½ cup white vinegar 
• ½ cup water 
• ¼ white onion, sliced 
• 2 habanero peppers, sliced
• 2 jalapenos peppers, sliced 
• 2 thai chili, sliced 
• 2 tsp salt 
• 1 tbsp sugar
• 1 tsp mustard seeds 
• 1 tsp black peppercorns 
• 2 garlic cloves, peeled 

Directions:

1. Add the eggs to a saucepan of boiling water and cook for 11 minutes. 
2. Transfer the eggs to a bowl of iced water to cool. 
3. Allow to sit for 5 minutes. 
4. Pell and set aside.  
5. To make the brine, add the vinegar, water, onion, habanero peppers, jalapeno peppers, thai chili, salt, sugar, mustard seeds, black peppercorns and garlic to a pot. 
6. Stir to combine. 
7. Bring to a boil over high heat. 
8. Reduce the heat and simmer for 5 minutes. 
9. Remove from the heat. 
10. Cool the brine for 30 minutes, until it reaches room temperature.
11. Pack the eggs into a jar. 
12. Pour the brine over the eggs, leaving 1/2″ of headspace.
13. Close the jar with a nonreactive lid,
14. Gently rotate to move the peppers and seasoning around then refrigerate until needed. 
15. Allow the eggs to pickle for at least 24 hours before eating, preferably around two weeks for better flavors. The pickled eggs will keep for up to 4 weeks refrigerated.

2. Sriracha Pickled Eggs

If you’re looking for a recipe that’s about the same hotness as jalapeno pickled eggs, but with an asian twist, try making them with sriracha!

Ingredients:

• 10 large eggs 
• 1 cups white vinegar
• 2/3 cup water
• 1 small onion, sliced
• ½ cup Sriracha sauce
• 2 tsp sea salt

Directions:

1. Add the eggs to a saucepan of boiling water and cook for 11 minutes. 
2. Transfer the eggs to a bowl of iced water to cool. 
3. Allow to sit for 5 minutes. 
4. Pell and set aside.  
5. To make the brine, add the vinegar, water, onion, salt and Sriracha sauce  to a pot.
6. Stir to combine. 
7. Bring to a boil over high heat.  
8. Remove from the heat.
9. Cool the brine for 30 minutes, until it reaches room temperature.
10. Pack the eggs into a jar.  
11. Pour the brine over the eggs,  leaving 1/2″ of headspace.
12. Close the jar with a nonreactive lid
13. Gently rotate to move the onion around then refrigerate.
14. Allow the eggs to pickle for at least 48 hours before eating, preferably around one week for better flavors. The pickled eggs will keep for up to 4 weeks refrigerated.