Recipe by *Z*
This recipe comes from cooks.com. It was submitted by Jo. My husband loves the jalapeno picked eggs we can buy at a local store. They are expensive though so I wanted to see if I could make some up. I couldn't find a recipe like we were looking for here but I did find this one online. He said they are really good. I cut the original recipe in half and added more garlic. We didn't add the hot sauce and he said they didn't need it, they were plenty hot enough without so it is up to how hot you like stuff. Time does not including egg cooking or the marinating for 1 week.
Top Review by Steve Loraine E.
Just made a batch today. I'll know in about a week how they turned out. I added a tblspn of crushed red peppers to the brine since I like them on the hotter side. I increased the egg count to 25 and adjusted the ingredients accordingly.
- 18 hard-boiled eggs, peeled
- 473.18 ml white vinegar
- 1 small onion, sliced
- 7.39 ml mustard seeds
- 7.39 ml dill seeds
- 7.39 ml black pepper
- 6 garlic cloves
- 226.79 g canwhole jalapeno peppers (we used the can that had carrots in it too)
- 4-6 splashes hot sauce (optional)
Directions See How It's Made
- Put peeled eggs in a 2 1/2 quart jar.
- We used a clean leftover dill pickle jar.
- If you use more eggs you will need a bigger jar.
- Boil all ingredients (except eggs, of course) for 15 minutes.
- Pour hot mixture over eggs until eggs are covered.
- Add hot water to jar to fill if needed.
- Marinate in refrigerator for 1 week before using.
- The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
- We didn't do that so I can't attest to it's results.