Jalapeno Pickled Eggs are a nice appetizer with beverages when guests stop by. The resulting "pickle" results in only moderate heat, but a nice savor!
If you have extra eggs you need to use up, as I did when I kept chickens, or you simply want to purchase some extra eggs to make this recipe, you'll be glad you did!
If folks drop by unexpectedly or even if you know their coming, you'll always have something to serve even if your fridge is nearly bare. Pickled eggs keep in the fridge for three to four months, so make extra and you'll always have some on hand, especially if every month, or so, you make a new batch! This way you'll never run out.
The eggs, once boiled and pickled, make a quick and handy protein-packed snack, a savory addition to salads, and a totable snack, too.
My favorite way to enjoy these is with a martini or margarita. They go well with champagne or a crisp white wine, such as Pinot Grigio and Chilled Rose' is nice, too.
This is an easy recipe because no canning processes are required.
Recipe: Jalapeno Pickled Eggs (makes one six-egg jarful)
For every six eggs, you'll need a clean quart jar. I use canning jars as I have many of them. But any glass quart jar with a big enough opening to insert the ingredients will do.
If you're careful not to touch the flesh, pith, and seeds of the peppers you won't need to wear kitchen gloves. The pepper oils can remain on your hands for hours causing a sting if you touch your eyes or any other moist areas, such as your nose!
Simply double, triple - or more - the amount of ingredients for the number of jars you want to prepare.
Ingredients:
6 hard boiled eggs
1 cup cider or white vinegar
1 cup water
2 to 4 TBS sweetener of choice (I use Splenda or liquid stevia)
6 small or 3 large cloves of garlic, halved
2 jalapeno peppers, stem ends cut off, seeded, and halved
1 tsp cumin seed
1 TBS canning or regular salt
Method:
Place the eggs in a sauce pan with water to cover. Bring the water to a boil and gently boil the eggs for eight minutes. Turn off the burner and cover the pan with a lid, allowing the eggs to sit until cooled and the pan is only warm to the touch. Remove the eggs and peel them.
A spoon makes a handy tool for removing seeds and pith.
After the eggs are cool enough to handle place the prepared peppers and garlic into the jar. Add the eggs.
This jar is ready for the brine.
In a small pan prepare the brine by adding the remaining ingredients - water, vinegar, sweetener, cumin seeds,and salt. Bring the mixture to a boil on a medium boil until whatever sweetener you've used is dissolved.
Carefully pour the hot brine into the jar (a canning funnel makes this a snap). Screw on a lid and refrigerate. Don't open for at least one week, two weeks is preferable, so the flavors can penetrate the eggs.
If desired you may rinse the pickled egg with water and dab dry with a paper towel prior to serving.
The eggs last three to four months in the fridge.
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If you use regular salt instead of canning salt your finished brine will be cloudier, as in this batch, although flavor will be the same.
Notes:
Using cumin seed instead of ground cumin will result in a cleaner look for serving your eggs and prevent additional cloudiness.
You may use either cider (my personal preference) or white vinegar. White vinegar gives a crisper look while cider vinegar brings a brown cast to the brine and the egg white. If you use cider vinegar with the "mother" still in it, as I sometimes do, your finished product will naturally be more cloudy.
If you like a tangier egg, use less sweetener. Four TBS sweetener gives a savory-sweet flavor.
Honey is the original sweetener for this recipe so may want to try that instead.
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