Pickled Eggs

Step 1

The method I like the best is to "steam boil" eggs. Add water to a large pan with a lid, bring the water to a boil, and set a steamer basket in the water. Carefully add eggs to steamer basket, cover, and let steam at high heat for 12 minutes. Fill a large bowl with ice and water.

Step 2

Remove eggs to ice bath for 15 minutes, roll, and crack on a board, and the peel will slip right off!

Step 3

Push a clean stainless fork into each egg, this helps brine get into the eggs. (Don't use any wooden items like toothpicks-it can be non-food-safe when pickling). Place all 18 eggs in a large clear and clean clamp jar.

Step 4

Next, slice the fresh jalapenos into ¼" slices, set on top of boiled eggs in your jar.

Step 5

In a large saucepan, add the white vinegar, water, peppercorns, sea salt, pickling spice, crushed red pepper and slightly smashed garlic cloves. Heat to just boiling and then turn off heat.

Step 6

Carefully pour the hot pickling liquid mixture over the hard-boiled eggs and jalapeno slices. Put the spices in the jar, you might have extra liquid leftover.

Step 7

Wait for the liquid to cool, with the jar open for 1-2 hours, then place a glass weight on top, close the jar, and pop in the refrigerator.

Step 8

Refrigerate and wait about 7 days, and your Pickled Eggs are ready to eat.

Step 9

Keep these pickled eggs cold in the refrigerator, eat within a month.