Embark on a flavor adventure with candied jalapeño pickled eggs—a delightful fusion of spicy, sweet, and tangy! This fun culinary project transforms ordinary eggs into a vibrant, zesty treat that’s perfect for snacking or garnishing your favorite dishes. The magic happens in a jar: slices of fiery jalapeños are combined with a sweet syrup made from sugar, tangy vinegar, and aromatic spices. As the eggs soak in this flavorful brine, they absorb the spicy-sweet goodness, developing a unique taste profile that balances heat with a touch of sweetness. The result is a colorful, eye-catching snack that offers a burst of flavor with every bite.
Ingredients
- 10 eggs
- 1 medium sweet onion, sliced thin (a mandolin slicer is a perfect tool for this job)
- 2 cups apple cider vinegar
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground Turmeric
- ½ teaspoon cayenne pepper
- 1 cup sliced Jalapeños
Process
- Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
- First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not put the eggs in the fridge, as they are easier to peel when warm.
- Wearing gloves, slice the jalapeño peppers about ¼ inch thick. Leave the seeds if you want more heat.
- In a large pot, combine the apple cider vinegar, sugars, seasonings and jalapeños, heat until sugars are dissolved and the jalapenos are tender.
- Remove jalapeños from the hot brine with a slotted spoon.
- Layer eggs, and jalapeños in a jar using a spoon to layer the jalapenos between the eggs.
- Pour the hot brine over the eggs to fill the jar up to 1/4-inch headspace.
- Let sit for 30 minutes before adding the lid.
- Secure the lid and place in the refrigerator when eggs cool to room temperature.
Will last 3 to 4 months in the refrigerator. Let eggs pickle for 7 days to develop flavor.
Kitchen Moxy 