Best Jalapeño Dill Pickled Eggs Recipes

Dill Pickled Eggs image

Provided by Andrea N.

Categories < 60 Mins

Time 35m

Yield 3-4 jars, 4 serving(s)

Number Of Ingredients 8

1 cup pickling vinegar
3 cups water
1 tablespoon pickling salt
4 tablespoons mustard seeds
4 flowers fresh dill or 4 tablespoons dill seeds
8 garlic cloves
4 jalapeno peppers
18 -24 eggs

Steps:

Eggs: cover 24 eggs with cold water and bring to a boil. Once water begins to boil remove from heat and allow to sit for 15 minutes, followed by 5 minute cold water bath. Peel.
Brine: Bring vinegar, water and salt to a boil, remove from heat.
Jars: 4 quart jars, cleaned in dishwasher or with hot soapy water, rinse thoroughly. Each jar needs 1 tbsp of mustard seed, fresh dill (1 flower), 2 cloves of peeled garlic, and 1 whole jalapeno pepper.
Run toothpick through each egg and place 6-8 per jar (depending on size of eggs), cover with brine and seal with lid.
Jars must be kept in refrigerator, eggs ready within 1 week, but best to wait at least 2 weeks.
Enjoy!

Jalapeno Pickled Eggs image

Provided by Zaney1

Categories Peppers

Time 15m

Yield 18 eggs, 9-18 serving(s)

Number Of Ingredients 9

18 hard-boiled eggs, peeled
2 cups white vinegar
1 small onion, sliced
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons dill seeds
1 1/2 teaspoons black pepper
6 garlic cloves
1 (8 ounce) can whole jalapeno peppers (we used the can that had carrots in it too)
4 -6 splashes hot sauce (optional)

Steps:

Put peeled eggs in a 2 1/2 quart jar.
We used a clean leftover dill pickle jar.
If you use more eggs you will need a bigger jar.
Boil all ingredients (except eggs, of course) for 15 minutes.
Pour hot mixture over eggs until eggs are covered.
Add hot water to jar to fill if needed.
Marinate in refrigerator for 1 week before using.
The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
We didn't do that so I can't attest to it's results.