Practical Woman’s Garlic Jalapeño Pickled Eggs

Yield

6 servings · 6 pickled eggs

Ingredients

• 6 large hard-boiled eggs, peeled
• 1½ cups white vinegar (5% acidity)
• 1 cup water
• 1 tablespoon granulated sugar
• ½ tablespoon salt
• 1 fresh jalapeño, thinly sliced
• 3 garlic cloves, peeled and lightly crushed
• ½ tablespoon mustard seeds
• ½ tablespoon coriander seeds
• ½ tablespoon whole black peppercorns

Method

1. Place the peeled hard-boiled eggs in a clean 1½-quart glass jar with a tight-fitting lid.
2. Add the sliced jalapeño and crushed garlic, arranging them around the eggs.
3. In a 2-quart saucepan, combine the vinegar, water, sugar, salt, mustard seeds, coriander seeds, and black peppercorns.
4. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
5. Remove from the heat.
6. Carefully pour the hot brine over the eggs, jalapeño, and garlic, ensuring the eggs are completely submerged.
7. Allow the jar to cool briefly, then cover and refrigerate promptly.
8. Refrigerate for at least 1 week to allow the flavors to develop. For a stronger pickled flavor, leave for up to 2 weeks before serving.
9. Keep refrigerated at 40°F (4°C) or below. Use within 1 month and always remove eggs with a clean utensil.
10. Serve chilled, whole or halved.

Kitchen notes

Practical Woman's Secret
For milder pickled eggs, remove the jalapeño seeds before slicing. Keep the eggs completely submerged in the brine, and never store these refrigerator pickled eggs at room temperature.