<p class="p1">Spicy Pickled Eggs | This easy recipe will teach you how to make old fashioned pickled eggs with a quick brine seasoned with jalapeño, garlic and dill. No canning necessary. #pickled #eggs</p>

Spicy Pickled Eggs Recipe

eggs

white vinegar

water

sugar

salt

jalapeño pepper, sliced

dill

bay leaves

white onion, thinly sliced

garlic

– 2 tablespoons pickling spice

In a large saucepan *affiliate link, combine vinegar, water, sugar and salt. Heat over medium, stirring occasionally, until sugar and salt have dissolved. Remove from heat and allow mixture to cool completely.

Distribute eggs and remaining ingredients between 2 quart-sized mason jars. Top with cooled brine and cover.

Refrigerate for about 7 &#8211; 10 days before serving.

I gifted a few jars of these for Christmas . Everyone looooved them as do I! This is my go to recipe! Thank you!

I haven’t tried this recipe but I gave it 5 star’s because it’s so pretty. I have to agree somewhat w/ American homestead. Although the CDC recommends refrigerating the eggs at all times. They say 6-8 weeks for full flavor and recommend eating in 4 months. One month old eggs r just getting ripe. CDC aside bars have been keeping big gallon size containers of pickled eggs on their counters for decades. If this wasn’t safe the health inspectors would of stopped it. I thought the brine is best poured hot on the eggs. This seems to change from various recipes. Simply whisked ur recipe looks good and the presentation is beautiful but it seems like a few of ur facts differ from so many other recipes. I do plan to use ur recipe very soon.

So delicious and easy.I added carrots and it was almost too pretty to eat. My husband loves it so much he even drinks the brine! Thanks for a great recipe and tips.

I've made pickled eggs in the past, the one with beets and onions. I did not care for it.  Came across this one and I really enjoyed it. I will be adding more garlic and jalepenos 2nd time around. Thank you for the recipe.

spicy pickled eggs recipe

Prep Time: 5 minutes

Total: 5 minutes

Servings: 18

Cost: $1.34 /serving

Author : Melissa Belanger

Ingredients

Instructions

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