I’ve always been a fan of pickled eggs. There’s something about the combination of vinegar, salt and spices that makes them so delicious, and they’re the perfect snack., or base for an appetizer or sandwich. Even though you can buy them at the grocery store, they are super easy to make at home.
In addition to being easy to make and delicious, pickled eggs also have some health benefits. Here are some of the health benefits of the main ingredients.
Hard Boiled Eggs
Hard boiled eggs are a great source of protein and healthy fats, and they’re low in carbs. They’re also a good source of vitamins and minerals, including vitamin A, vitamin B2, B12, and B5, phosphorus and selenium. At only77 calories, they’re a healthy, low-calorie, snack.
White vinegar has a variety of potential health benefits, including aiding in weight loss, blood sugar regulation, and reduced cholesterol. (Source)
Many people don’t know that moderate amounts of salt has some amazing health benefits, such as regulating blood sugar levels, improving digestion, reduction of inflammation, and aiding in detoxification.
Kosher salt contains essential minerals such as sodium and chloride, which are essential for nerve impulse and brain function.
Kosher salt also contains less sodium than table salt and is less processed than many types of salt. Also, unlike table salt, kosher salt doesn’t contain additives such as iodides.
Note that if you do have health issues that require a low-salt diet, consult your physician before consuming large amounts of pickled food.
Peppercorns have been used for centuries as a medicine and seasoning. Black pepper is high in antioxidants, which can help protect the body from damage caused by free radicals. It has anti-inflammatory properties, which may help to reduce the risk of chronic diseases such as heart disease and cancer. It also aids in the absorption of nutrients. (Source)
Yellow Mustard Seeds
Mustard seeds are a tiny, but mighty seed that packs a powerful punch in the health department.
Mustard seeds are a good source of antioxidants, including isothiocyanates and sinigrin. Isothiocyanates have been shown to help prevent cancer, while sinigrin is an anti-inflammatory, antibacterial, and antifungal compound. Additionally, mustard seeds have been shown to protect against type 2 diabetes and heart disease. As such, incorporating mustard seeds into your diet may provide numerous health benefits. (source)
Garlic cloves are one of the healthiest foods on the planet. They have been used for centuries to treat a variety of illnesses. Preventing illness is not the only health benefit of garlic. This pungent crop is also rich in nutrients like vitamin C, vitamin B6, and manganese.
Jalapeno peppers are a type of chili pepper that is often used in Mexican cuisine. Jalapeños are low in calories. They’re also a good source of fiber and vitamins C and E.
Thankfully, these spicy pickled eggs have just a few basic ingredients, and are quick and easy to make. You should be able to fit 10-12 eggs into a one-quart mason jar.
Yield: 10 – 12
- 10 – 12 peeled, hard-boiled eggs
- 1 cup white vinegar
- 1 cup water
- 1 tbsp salt
- 1 tsp black peppercorns
- 1 tsp yellow mustard seeds
- 2 cloves garlic, peeled and sliced
- 1-2 jalapeno peppers, sliced
Here’s the step-by-step instructions for making jalapeno pickled eggs.
Step 1: Prepare the Brine
The first step is to prepare the brine.
Add the water, vinegar and salt to a saucepan.
Bring the vinegar, water, and salt to a boil and boil just until the salt dissolves.
Turn off the heat and let cool slightly while you prepare the other ingredients.
Step 2: Add the Ingredients to a Quart-Sized Jar
Place the peppercorns, mustard seeds, garlic, and jalapeno in a sterilized quart-sized mason jar.
Pack the eggs into the jar. You want them packed tightly, so you can press them a bit to fit as many as you can into the jar. Just don’t press so hard you break them. 🙂
Step 3: Pour the Brine Over the Eggs
Pour the brine over the eggs, being sure to completely cover the eggs
Put a lid on, and place in the fridge.
Wait at least 3 days before eating, even longer is better.
In case you’re missing any of the ingredients, here are a few substitutions.
Use apple cider vinegar instead of white vinegar
Use a teaspoon of red pepper flakes instead of jalapenos
Replace kosher salt instead with pickling salt
This recipe is simple to make and can be substituted with ingredients that you have on hand. For a slightly different flavor, try using apple cider vinegar or red pepper flakes instead of jalapeno peppers. And if you don’t have kosher salt, you can use pickling salt instead. The main thing to avoid is salt with iodide because it makes the pickling brine cloudy.
It’s important to store pickled eggs in the refrigerator. There is no safe method of canning pickled eggs and keeping them on the shelf. So in spite of that you may read online or watch on YouTube, no matter what you do, don’t believe the myth that pickled eggs are shelf stable.
The good news is, you can store them in the fridge for two to three months. I store these for up to two months, since the vinegar is mixed with water. (But to be honest, they never last that long around here!) If you use full strength vinegar, you can store them for three or even four months.
Pickled Egg Safety Tips from the National Center for Home Food Preservation
Since I’ve come across some less than great advice from others regarding pickled eggs, I want to emphasize the following pickled egg safety tips from the National Center for Home Food Preservation.
First and foremost, there are no home canning directions for pickled eggs. Always store them in the refrigerator.
Also, when doing the prep, be sure to use hot soapy water to thoroughly clean anything such as utensils, cutting boards, and knives that will come into contact with the eggs and other ingredients
Next, sterilize the containers where you’ll store the pickled eggs. You can do this by boiling them for several minutes.
Also, make sure to refrigerate the pickled eggs as soon you make them. Proper storage is key to preventing food poisoning.
Additionally, you should eat pickled eggs within 2-4 months as they are not meant for long-term food storage.
Finally, it is important to limit the amount of time that pickled eggs are left out at room temperature to no more than 2 hours. Room temperature is considered as temps between 40 and 140 degrees Fahrenheit.
Storing pickled eggs at room temperature can cause botulism.
So, when in doubt, pickle them, stick them in the fridge, and only take them out when you’re ready to serve them!
Pickled eggs are a fun and easy way to add some spice to your life. Not only are they delicious, but they also have many health benefits. These eggs make a great appetizer or snack. You can store in the fridge for up to three months, though I usually eat them within two months, just to be on the safe side. Once you see how easy it is to make pickled eggs, and how convenient they are to have them to hand, you’ll find yourself making them again and again.
Q: Can I use another type of vinegar besides white vinegar?
A: Yes, you can use apple cider vinegar or red wine vinegar instead of white vinegar.
Q: Can I use another type of pepper instead of jalapeno peppers?
A: Yes, you can use bell peppers, Anaheim peppers, or poblano peppers instead of jalapeno peppers.
Q: What is the best way to store pickled eggs?
A: It’s important to store pickled eggs in the refrigerator. You can store them in the fridge for up to three months.
If you enjoyed this article, you may also enjoy these related articles:
Recommended Resources for Pickling and Fermenting
Thank you for reading this article. I hope you found it helpful as you strive to stock your pantry with delicious pickled and fermented food! Here are some tools that I use that I’m hoping you’ll also find helpful. These are affiliate links, so if you do decide to use any of them, I’ll earn a commission. Please know that these are the tools that I actually use and recommend and believe in 100%!
DIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles (on Amazon). This is the first pickling and fermenting book that I purchased. I love that it has great photos and very clear instructions. If you want to learn about both quick pickles AND ferments in a single book, this is the one I recommend.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (on Amazon). One of my good friends grew up on a farm and has been fermenting food since he was a young boy. This is the one book that he says is an absolute must if you want to learn how to ferment food.
Stainless Steel Fermenting Kits (on True Leaf Market) I love using stainless steel products because they stand the test of time. Though they are a bit more expensive than other options, in the long run they save money because they last pretty much forever. I also love products that work with mason jars, and these certainly fit the bill.
Fermenting and Pickling Kits (on Cultures for Health) are the best way to start with fermenting if you want everything you need to (except the food!) to start fermenting. If you’re hit with the intimidation factor when it comes to pickling or fermenting, consider starting with a kit.