Jalapeño Dill Pickled Eggs Recipes

DILL PICKLED 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

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.